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Loaded Potato Soup


Pete W
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This was the most popular soup (my boss insisted the chili is a stew) at the neighborhood bar I worked at for 11 years. We never run out of our staples like burgers and wings, but used to rotate the soups (always had chili), until this became so popular that we got complaints if we didn't have it.

Ingredients:

7-8 lbs peeled cubed russet potatoes

2 cups finely chopped or processed carrots

1 1/2 cup finely chopped or processed celery

1/2 cup finely chopped or processed onion

2 Tbsp Chicken Base

1 Tbsp black pepper

1 Tbsp salt

2 tsp parsley flakes

3 Tbsp corn starch

2 lbs velveeta cubed

4 16oz cans evaporated milk or 64 oz half and half

Combine first 8 ingredients in large stock pot and add water until

Just covered, bring to a boil and cook until potatoes are done.

Add the corn starch to a few ounces of cold water, stir well and

add to the pot, soup should thicken noticably.

Reduce heat and add milk and velveeta, stirring until cheese is melted.

Remove from heat and serve, garnished with bacon crumbles and shredded cheddar.

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