Golden Potato and Ham Soup
Total TimePrep: 25 min. Cook: 25 min.
Makes8 servings (2-3/4 quarts)
I felt that there was way too much Velveeta. I will cut it in half next time I make the soup or use some regular cheddar. I used 1/2 lb. bacon, cubed and cooked the carrots and onion for 5-6 minutes in bacon drippings (also, the last minute of that, added 2 cloves of minced garlic) before adding water, potatoes and seasonings to the pot. I would enjoy the soup without the cheese, even.
Delicious! I didn't use the bacon and still loved it.
Pretty much made it to recipe and I thought it was very good. Will definitely make it again.
This was good, but I think it needs some more seasoning. As some of the reviewers did, I left out the bacon - maybe that's why it was a little blah.
OMG!! I just made this soup and it is awesome!! I didn't use the Velveeta, but rather 10 oz of shredded triple cheddar. I am certain I will make this one again!
Loved this soup!! Although I modified it since I'm vegetarian. Instead of water and bouillon, I used No-Chicken Broth and doubled the liquid since 2 cups didn't seem to be enough. I also skipped the ham and bacon and lightened it with 2% Velveeta and 1% milk. Might have to try using a sharp cheddar plus cream cheese (as one comment noted) next time for a little twist!
Quick weeknight dinner. I didn't have golden potatoes or velveeta so I used regular potatoes, cheddar cheese and 4 oz. cubed cream cheese. Omitted the bacon bits and sprinkled with fresh cut parsley. Hubby kept saying "this is really good".
My whole family loved this! I made it with Club Sandwiches and a fruit salad. I would make this again.
Easy enough to make on a busy Monday evening for dinner.
I have made this soup over 15 times, does that tell you anything?