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Potato Soup
Ingredients
- 1 can cream of celery soup
- 2 sticks of butter
- 1 large onion
- 4 tbsp parsley
- 5 lbs of potatoes
- 6 cubes chicken bouillon
- 1 quart of milk
- 2 lbs Velveeta cheese cubed
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Directions
- Cook potatoes with bouillon until they are 3/4 to half done, keep potato water.
- In large pot simmer butter, onion, and parsley. Add three cups of potato water to the butter, onion, and parsley. Add soup, milk, and Velveeta, stir. Add potatoes. Use potato water to thicken as needed.
- Top with seasoned croutons, shredded cheese, and crumbled bacon.
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