1 bag yellow potatoes 

1 tbsp minced garlic

2 1/2 tsp black pepper

1 tsp dried parsley

2 tsp garlic salt

1 chicken bouillon cube

1/2 tsp paprika

1/3 block velveeta (small block)

2 cups milk

2 cups heavy cream

1 cup water

1/2 stick butter

 

Peel and slice the potatoes. 

Add potatoes, minced garlic, and butter to a stock pot

Add milk and heavy cream to a small pot on low--just to get the liquid warm

Saute potatoes on medium heat until they begin to change from opaque to translucent; only about 5 minutes. Garlic should be very aromatic!

Add milk mixture to potatoes, as well as water, and all seasonings

Simmer on medium/low until potatoes are tender 

Add in velveeta and stir until melted

Remove 1/3 of the soup mixture and use immersion blender to blend until smooth

Add back to the soup pot, stir and enjoy!

 

Garnish:

Freshly grated cheddar

Bacon bits (bagged or fresh)

Chives

 

To learn more about becoming a sponsor for our publication please visit: https://linktr.ee/strollforestridge.