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Potato Cheese Soup

Tender potato pieces combined in sauce pan with cheddar cheese soup, sour cream, and whole milk. Soup is seasoned with coarse salt, fresh ground black pepper, beef bouillon, and garlic powder, and heated on stovetop until hot.

Ingredients -

4-5 large Baking Potatoes
1 cup Sour Cream
2 (10.75 ounces each) cans Cheddar Cheese Soup
2-1/2 cups Whole Milk
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
Beef Bouillon, to taste
Garlic Powder, to taste

Preparation:

1. Peel and cut potatoes into cubes.

2. Boil potatoes until soft and drain potatoes.

3. With potatoes in pan add soup and sour cream. Gently mix until blended.

4. Add milk into potato mixture until combined liquid barely covers potatoes.

5. Add salt, pepper, beef bouillon, and garlic to taste.

6. Heat on medium heat until soup is warm enough to eat. Do not boil.

Soup Making Tips -
Sour Cream

	Sour cream is created when lactic acid bacteria are introduced to regular cream and fermenting occurs. The process creates the tanginess associated with sour cream which makes it so appealing. The addition of sour cream gives the soup a smooth, rich flavor, and adds a bit of a bite.

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