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    Potato Cheese Soup

    Source of Recipe

    WW Post

    Recipe Introduction

    Servings | 8
    Estimated POINTS® value per serving | 5

    List of Ingredients

    6 cups Potatoes peeled and diced
    1 sm onion chopped
    16 oz. Light Velveeta
    8 cups of water
    7 chicken bouillon cubes
    1 cup flour
    1 tbsp butter


    In large pot, Boil diced potatoes in 8 cups of water. Add 7 chicken bouillon cubes to water. While potatoes are cooking, sauté onions in tbsp butter. When potatoes are tender remove from heat. Pull out 2-3 cups of broth and place in a mixing bowl. Add flour while mixing at medium or high speed. (You do not have to use the whole cup of flour. Broth in mixing bowl should still be slightly runny. Like Gravy.) Pour Broth from the mixing bowl back into pot. Add sautéed onions. Bring pot to low boil. Add 16 oz. Light Velveeta cubed. Stir until cheese has melted. Season as desired. Serving size: 1 1/2 cups

    Special Notes

    Make a tasty change by adding one of my favorite veggies!

    1 Head Broccoli
    Chicken bouillon cubes

    If you want a Broccoli, Potato, and cheese soup, simply boil a head of broccoli (tops only) in water with a couple chicken bouillon cubes. Drain broccoli. Place tender broccoli tops in a blender and blend slightly with 1 cup of broth. Pour into potato soup after adding sautéed onions.




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