Saturday, September 14, 2013

Potato Soup

Cut up potatoes and cover with chicken broth and simmer until potatoes are cooked (10 minutes). Add celery and onion soups. Bring to simmer. Add hall and hall and cheese. Simmer until cheese melts. Top each bowl with crumbled bacon and chives.

6 to 8 white potatoes
3 cans chicken broth
9 cans cream of celery (no water)
2 cans cream of onion (no water)
1 pint half and half
10 oz. Monterey Jack and pepper cheese

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