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Soups - Sour Cream Potato Soupreme

  • 3 cups Irish potatoes, diced
  • 1/2 cup onion, finely chopped
  • 1/3 cup celery, finely chopped
  • 2 chicken bouillon cubes
  • 3 cups water
  • 3 tablespoons flour
  • 1 cup sour cream
  • 3 tablespoons butter or margarine
  • 11/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 cups Velveeta cheese, coarsely shredded
  • 2 cups milk
  • 3/4 cup Cheddar cheese, finely shredded
  • 6 slices bacon, cooked crisp and crumbled

In a medium-sized covered pan, cook potatoes, onion, celery, and bouillon cubes in water until potatoes are tender. Reduce heat. Stir flour into sour cream until smooth. Add sour cream mixture, butter, salt, pepper, and Velveeta cheese to cooked vegetables. Stir well.
Cook until thickened and cheese is melted. Add milk and stir. Heat thoroughly but do not let soup boil after milk is added. Before serving, sprinkle Cheddar cheese and crumbled bacon on top.
Yield: Eight to 12 servings.
Submitted By: Jewell Shouse
Santa Fe
Maury Farmers Co-op
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