MY VERSION OF BOB EVANS CREAMY CHEESY THICK POTATO SOUP
MY VERSION OF BOB EVANS “CREAMY CHEESY THICK POTATO SOUP”
You will need:
a hand emulsion stick blender
Potatoes
1 onion
3-4 stalks celery
chicken broth (2 regular cans + a 32 oz. family size)
tab of butter size of an egg
salt, pepper, dash of garlic powder
1 can evaporated milk
4-6 cups shredded cheddar cheese
water and or regular milk to thin it out
bacon fried and cut into bits
scallions
DIRECTIONS
Peel a bunch of potatoes and cut them into smaller chunks
add one whole onion diced
add 3-4 stalks celery diced
add 2 cans of chicken broth
add a 32 oz Large chicken broth ( cover the potatoes if not covered just add some water)
let boil till potatoes are totally tender
salt and pepper (I use a lot of pepper)
a DASH and only a DASH of garlic powder
take your emulcifier blender and blend till smooth, leaving only a few chunks of potato througout
will become extremely thick
add 1 can evaporated milk
add in your butter (size of a large egg)
4-6 cups shredded cheddar cheese stirred into the soup… should be extremely creamy and rich..
thin out the thick soup to consistency of your liking, by using some regular milk or a little water. NOTE : after sits in fridge over night you ALMOST ALWAYS have to thin it out some, cause it thickens)
Cut you some scallions with scissors and fry up some bacon then chop up
ENJOY make sure you serve scallions and bacon over top like Bob Evans does , Serena =)
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