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Chunky Cheesy Potato Soup

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 2 hr
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 4-6 Idaho potatoes, depending on size
  • 1 can Campbell's Cream of Onion soup
  • 1 can Campbell's Cheddar Cheese soup
  • Milk for soups
  • 1/4 tsp. garlic powder
  • 1 cup shredded cheddar cheese (mild or sharp)
  • 3/4 cup chopped celery
  • 5 Tbsp. butter
  • 1/2 pack bacon, cooked and crumbled
  • 1/2 cup sour cream
  • 1/4 cup cornstarch
  • Pepper to taste
make it
Cook potatoes on stove until they break when pricked with a fork, like you would for mashed potatoes. Drain and put into crock-pot.

Add in both soups, following directions on can. Combine the rest of ingredients in crock-pot and stir. Heat until everything is blended together well and celery is soft.

Can garnish with a sprinkling of bacon, cheese, chives if desired, and sour cream. Can also serve with Ritz Crackers or toast.
Notes
You can add more cheese, bacon, butter, or sour cream if desired.

When I first made this I used 2 cans of Campbell's Cream of Onion Soup. Filling each can once with milk then 1 can again with milk. Instead of the water it says to in the directions. I used 2 cups of shredded mild cheddar and Russet potatoes. It took about 8 hours because I didn't pre-cook the potatoes. I let the crock-pot cook them.
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