Tuesday, December 1, 2009

Potato Cheese Soup

I love this soup. Especially during the cold winter months!

4 medium potatoes chopped
1 large onion chopped
2 cans of chicken broth
8 0z Velveeta cheese chopped

Bring potatoes, onion, chicken broth and a pinch of salt and pepper to a boil. Cover and cook until potatoes are tender (about 10 minutes). Put most of the potato mixture in the blender - leaving about 1/3 of the potatoes in the pot if you want some chunks in your soup. Blend the potato mixture until smooth (I add all of the liquid to the blender). Return mixture to the pot. Add the Velveeta cheese to the soup. Stir until completely melted. You may need to add a little bit of water (maybe 1/2 cup) to the soup to make it the consistency you would like it. Top soup with a bit of grated cheddar cheese and bacon bits.