Potato 'with the WORKS' Soup

Contributed By: stacybrook
Stacy Westerbeck

A tastefully twist to the old fashion favorite potato soup.

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Total Preparation Time: Less than 15 minutes
Ingredients: Egg & Cheese
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Kids can help make it
Vegetarian
Meal Type: Lunch
Entree
Soups & Stews

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Ingredients

6 Medium Chopped Potatoes
1 Medium Onion
1/4 cup Butter
4 cups Water
1 1/2 cups Milk
1/2 cup Velvetta
Salt
Pepper
Garlic Powder
Parsley
Bacon Bits
Shredded Cheese
Sour Cream

Preparation

Cook onion in butter until clear. Add chopped potatoes and water (just enough to cover the potatoes) and bring to a low boil until potatoes are a little firm. You don't want to make mashed potatoes. Add milk and return to low boil and add velvetta. Cook long enough for cheese to melt and remove from heat. Add salt, pepper, garlic powder, parsley to taste. Serve in soup bowl and top with shredded cheese, sour cream and bacon bits.

Cook's Notes

If you love your baked potato loaded with the works then you'll love this potato soup. You can add to the soup anything you normally add to your loaded baked potato. There are no limits. My kids love this soup.