Wash and cut potatoes into 1/2 inch cubes. Put in large saucepan, cover with water and simmer at a low boil for 10 minutes. Drain in colander.
In Dutch oven, melt butter on low. Add flour and stir until smooth. Stirring constantly, over medium low heat, add milk. Stir until starting to thicken.
Add melted Velveeta. Once mixed, add potatoes. Add pepper, onion and garlic salts. Add 1/2 the bacon, then cover and cook over low heat for about 30 minutes, stirring occasionally.
Put soup in bowls, then top with some grated cheese and bacon bits.
Originally Submitted
4/8/2009
0 Out of 5 from
0 reviews
You can add this Baked Potato Soup recipe to your own private DesktopCookbook.
