Good Eats Home Page   
Get Home | Desserts | Breads | Cajun | Mexican | Italian | Meat Dishes | Casseroles | Veggies 
Sauces | Salads & Such  | Soups & More | Jellies | Drinks | Cooking School

Potato Soup      Back to Soups and More Menu     Printer Friendly Page

Recipe By Orville
Preparation Time 0:35

Serves 6

8 cups diced potatoes (Idaho or Red)
6 oz Velveeta cheese
1/2 cup sour cream
1 cup graded cheddar cheese
1/4 cup chopped onions or 1 tablespoon onion powder
6 tablespoons butter
1/2 pound mild sausage
2 tablespoons olive oil
1/3 cup flour
3 1/2 cups milk
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon basil
1 teaspoon parsley flakes
1/2 teaspoon garlic powder

Dice the potatoes into the size you prefer for the soup. I make them small. Cook the diced potatoes in salted water. When the potatoes are done pour off the water and set aside. Next prepare the cheese mixture. Over medium heat, in a sauce pan, melt the butter and add 2 tablespoons of olive oil. Stir in 1/3 cup flour. Now slowly add one cup of milk stirring until well mixed. Add sour cream, Velveeta, and grated cheddar cheese. Now add the rest of the milk. In a hot skillet, brown the sausage and onions, if used. Add the cooked sausage to the cheese mixture. Add all of the spices. Continue cooking until the cheese is completely melted. Now pour the cheese mixture over the potatoes. Gently mix the potatoes and cheese sauce together. Cook over medium heat until desired serving temperature is reached. Serve with cornbread or toasted bread.