Ashley’s Chunky Tater Soup
This is obviously one of Ashley’s recipes. She said, “to cut the fat calories (and creamy-ness) of the soup, you can substitute some chicken stock for some of the half-and-half and milk.”
Ingredients
Chicken stock (enough to cover potatoes)
1/4 cup butter
1/4 cup flour
4 cups half-and-half
4 cups milk
16 oz. Velveeta cheese melted
3 cans Campbell’s Cheddar Cheese soup
2 tsp Black pepper more or less, to taste
2 tsp Garlic powder more or less, to taste
Salt to taste
3-4 tsp hot sauce (or more)
1/2 lb. bacon cooked and crumbled
1 cup cheddar cheese shredded
Fresh chives chopped
Wash and scrub potatoes. Dry, and dice into 1/2″ cubes. Place potatoes in a large pot, cover with chicken stock, and bring to a boil. Boil for approximately 10 minutes, or until they are 3/4 of the way cooked. Drain and set aside.
In a large Dutch oven or stock pot, melt butter over medium heat. Add flour and whisk until smooth. Let flour mixture cook about 1-2 minutes.
Carefully pour in half and half and milk, whisking constantly. Continue whisking until liquid is smooth and starts to thicken slightly.
Add in melted Velveeta cheese and whisk to combine. Add in the cans of cheddar cheese soup and whisk until everything is smooth.
Stir in hot sauce, pepper and garlic powder.
Add in boiled potatoes, stir, and place lid on pot. Cook over LOW heat for 30 minutes, stirring occasionally. Then hurry and get a bowl before the rest of the folks eat it all!