POTATO CHEESE SOUP

Potato Cheese Soup image

My husband's favourite. Heavenly! It WON'T curdle (i promise) if using the KRAFt Old English Cheese.

Provided by Izzy Knight

Categories Potato

Time 1h50m

Yield 1 Heavenly Pot

Number Of Ingredients 6

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Ingredients

2 -3 large potatoes (prefer White Rose)
1 (14 ounce) can evaporated milk
2 slices bacon, diced
1 small onion, diced
1 celery rib, diced
1 (5 -10 ounce) jar Kraft Old English cheese spread (Kraft Brand with blue lid)

Steps:

Take ONE potato, cut into medium dice.
place cut-up potato and water to pan, cook til potatoes VERY soft.
Mash it with potatoes masher (leave the water).
cut remaining potatoes to bite size.
Add them to the mashed potatoes in the water.
Add more water (depends on how much's evaporated).
Cook the bite-size potatoes til tender.
Meanwhile, Saute bacon, onion, celery til transparent.
Once potatoes tender, add bacon/celery mixture and the evaporated milk.
continue boiling and stir.
Add the cheese.
taste, adjust to your own liking.

Nutrition Facts : Calories 1342.8, Fat 51.2, SaturatedFat 25.2, Cholesterol 145.9, Sodium 876.8, Carbohydrate 177.3, Fiber 17.9, Sugar 9.5, Protein 48.1