digby

All of these amounts are approximations. Change any to taste.

3 lbs. potatoes (mix Idaho and some red potatoes for best result)
3 cans chicken broth (don't use reduced fat/sodium)
1 tblspoon of minced garlic (fresh is always best) (I like garlic, so I’ll add more sometimes)
1 tsp salt
2 tsp black pepper
1 cup milk
1/2 lg. block pasteurized cheese (like Velveeta)
2 tblspoon flour
1/2 cup of water
2 cups shredded sharp cheddar
1 bunch chopped green onions
Bacon bits

peel, rinse, and cube potatoes. (make the cubes large as they shrink when cooked)
pour broth into pot (I think that 4 qt. is big enough) add potatoes, garlic, salt and pepper. Place on med-high heat until potatoes are soft. (if a fork goes right through it, they're perfect)
While the potatoes are softening, cube Velveeta. (smaller is better)
Add Velveeta slowly while stirring. Be sure to keep stirring for a while to ensure that cheese does not stick to the bottom and burn. Add milk.
Reduce head to med-low and stir for about 5 minutes. In a small, sealable, plastic container, add flour and water. Shake vigorously (stirring will leave lumps). Add to soup and stir.

For the real deal, cook up some bacon and break into small pieces. Otherwise use the store bought stuff.
Set onions and cheddar in separate bowls so that they may be added to individual taste.

This goes great as an appetizer or serve with bread for a meal in itself.

Plummie

I'm gonna try it.. I love potato and cheese soup! One of my favorites.

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Kim

SexyCat

That combines two of my favorite foods...potatoes and cheese. YUMMMMMMMMMMMM