CHEEZY POTATOE SOOP

1. 1

   In a large pot, saute onions in oil.

2. 2

   When onions are slightly tender and a tiny bit brown around edges(DO NOT CARAMELIZE), add potatoes and chicken soup base.

3. 3

   Add water to cover.

4. 4

   Bring to boil.

5. 5

   In a bowl, add 1 C milk to the dry gravy mix, stirring constantly.

6. 6

   When potatoes are very tender and water has cooked down by almost half, add the cold gravy and Velveeta.

7. 7

   Stir well and bring back up to a low simmer to thicken soup and melt the cheese.

8. 8

   Simmer 3 minutes and then add remaining cup of milk to adjust the thickness.

9. 9

   You should have a very creamy, thick soup that is not as thick as a stew.

10. 10

    You can make this a loaded baked potato soup by leaving the skins on.

11. 11

    and adding a dollop of sour cream and some bacon as a garish in each bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.