What is a quick and easy and simple recipe for cheesy potato soup?

I'm trying to keep from going to the store. lol I'm just now learning to cook and I'm trying to surprise my mom with dinner, and I dont know much about cooking lol. I don't have any half anf half. I have potatoes, bacon, and Velveeta cheese. What else do I need, and what are the steps in preparing this?What is a quick and easy and simple recipe for cheesy potato soup?
POTATO CHEESE SOUP





2 cans chicken broth


1 c. chopped celery


1/2 c. chopped onion


3 c. diced potatoes


1/2 c. water





Combine and boil 20 minutes. Add 16 oz. bag frozen mixed vegetables. Boil 10 minutes. Add 2 cans cream of chicken soup, 1 lb. Velveeta cheese. Simmer until cheese melts





OR





POTATO CHEESE SOUP





6 to 8 large baking potatoes


2 cups milk


4 cups chicken broth


2/3 cup flour


2/3 cup butter


8-12 strips bacon, cooked


1 cup sour cream


8 oz. cheddar cheese, shredded


salt and pepper to taste





Bake potatoes until soft, then peel. Mash or cube the potatoes depending on the desired consistency for the soup.


In a large soup pot, combine butter and flour to make a roux. Cook for 1 minute, then slowly whisk in the liquids.





Add salt and pepper, potatoes, cooked bacon, and cheese. At the last minute, stir in the sour cream. Season to taste with salt and pepper before serving.





Soup will be thick. Add milk to reheat





OR





CHEESE %26amp; POTATO WILD RICE SOUP





1/2 c. wild rice, uncooked


1 1/2 c. water


1/2 lb. bacon, cut in pieces


1/4 c. onion, chopped (optional)


2 cans (10 3/4 oz.) cream of potato soup


1 qt. milk


2 1/2 c. grated cheese - Colby, Longhorn or American





Simmer rice and water in covered saucepan until rice is fluffed and tender. Fry bacon and optional onion, drain on paper towel. Dilute potato soup in large saucepan with 1/2 can water and 1/2 can milk. Stir into soup: 1 quart milk, bacon, (onion), cheese and rice. (Rice can be drained first or any remaining liquid can be put in with the rice.) Heat, stirring until cheese is melted.


Note: Quantity of rice, bacon or cheese can be increased to suit your own taste.





OR





CHEESE POTATO SOUP CASSEROLE





1 (2 lb.) bag frozen hash brown potatoes


2 cans Campbell's cream of potato soup


1 pt. sour cream


1 tsp. salt


1/4 tsp. pepper


1 lb. cheddar cheese, shredded





In large bowl combine potatoes, soup and sour cream, salt, pepper, and half of shredded cheese. Butter a 9x13 pan well. Pour in mixture. Top with shredded cheese. Bake at 350 degrees for 1 hour 15 minutes.





OR





CHEESE POTATO SOUP





2 cans cream of potato soup


2 cans Pet milk


2 boxes chopped broccoli


1/4 of 2 lb. Velveeta cheese block





Heat until warm and cheese is melted.





JMWhat is a quick and easy and simple recipe for cheesy potato soup?
1 Tbsp. butter or margarine


1/4 cup chopped onion


1/4 cup chopped celery


1 can (14-1/2 oz.) reduced sodium chicken broth


1-1/4 cups milk


2 baking potatoes, baked, cut into 1/2-inch cubes


1/4 tsp. salt


1/8 tsp. pepper


8 slices Bacon, crisply cooked, crumbled and divided 3/4 cup


1 cup of cubed velveeta


2 Tbsp. green onion slices, divided


1/4 cup Sour Cream





MELT butter in heavy saucepan .


Add onions and celery; cook and stir 5 min. or until crisp-tender.


Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon.


Reduce heat to medium-low; simmer 5 min., stirring frequently.





RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the green onions for toppings; set aside. Add remaining bacon, cheese and green onions to soup just before serving; cook until cheese is melted, stirring constantly.





SERVE topped with reserved bacon, cheese, green onions and sour cream.
INGREDIENTS (Nutrition)





* 2 Yukon Gold potatoes, cubed or any kind


* 1 (5.5 ounce) package au gratin instant potato mix


* 1 (10.5 ounce) can condensed chicken broth


* 1 1/2 cups water


* 1 cup heavy cream








DIRECTIONS





1. In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.
Easy Cheesy Bacon Potato Soup


3 potatoes, diced


Bacon.


1 onion, chopped


355 ml water


2 cubes chicken bouillon


225 g cheese


In a covered medium saucepan over high heat, combine the potatoes, diced bacon onions, water and bouillon. Bring all to a boil and cook for about 15 to 20 minutes, or until potatoes are tender.


Add the cheese and mash with a potato masher. Add more water if a thinner soup is desired.
Baked Potato Soup -- You can sub the cheddar for your Velveeta.











INGREDIENTS


12 slices bacon


2/3 cup margarine


2/3 cup all-purpose flour


7 cups milk


4 large baked potatoes, peeled and cubed


4 green onions, chopped


1 1/4 cups shredded Cheddar cheese


1 cup sour cream


1 teaspoon salt


1 teaspoon ground black pepper











DIRECTIONS


Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.





In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.





Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.








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Bacon and Potato Soup --











INGREDIENTS


6 thick slices bacon


1 1/2 teaspoons olive oil


1/2 cup chopped onion


1/2 cup chopped carrots


1 stalk celery, chopped


4 cups low fat, low sodium chicken broth


4 cups cubed potatoes


1/8 teaspoon cayenne pepper


1/2 cup shredded Cheddar cheese


1/2 teaspoon kosher salt














DIRECTIONS


Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.





Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.





Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.





Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.