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 =)