I’ve used Rochelle’s Potato Soup recipe of my sister-in-law’s since my kids were little… they LOVE it! (we all love it!) It’s pretty simple to throw together. We like to have Rochelle’s Potato Soup in the winter when it’s cold outside and just feel like snuggling up to a warm bowl of soup! It’s great in bread bowls too… just the right consistency 🙂
Thanks to Rochelle for sharing this recipe with me all those years ago… it’s definitely a long time family favorite! Make this Potato Soup recipe a favorite of your families too!! (this one has a Jake score of “10” by the way)
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| Rochelle’s Potato Soup |
Rochelle’s Potato Soup
In a large stock pot combine, cover with water, simmer until tender:
6 large potatoes, washed and chopped
6-7 carrots, washed and chopped
1/2 bunch of celery, washed and chopped
1 big onion, diced
In a mixing bowl combine:
8oz neufchatel cream cheese
1/4 C butter
Microwave 1 minute, stir
Add:
1 can of lowfat cream of mushroom soup
1 can evaporated milk
Stir, microwave 1 minute, add to veggies when tender, stir, Add:
1 can white shoepeg corn, drained
8 strips of bacon, cooked, crumbled (I use a paper plate, paper towels, and zap them in the microwave)
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| Ingredients |
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| Chop veggies, cover with water, simmer until tender |
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| In a microwavable bowl combine butter and cream cheese, microwave 1 minute |
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| Stir, add cream of mushroom soup, and can of evaporated milk, microwave 1 minute |
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| Whisk until smooth |
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| Drain corn, add to veggies |
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| Add milk mixture and stir |
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| Cook bacon and crumble (I cook in the microwave) Stir all together |
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| Serve!! |
Oh yah! I took Rochelle’s Potato Soup to my Bunco group a couple weeks ago… it was a roaring success! They all made me promise to post it SO, here ya go ladies : )
Yield: 12
Rochelle's Potato Soup ...
Ingredients
- 6 large potatoes, washed and chopped
- 6-7 carrots, washed and chopped
- 1/2 bunch of celery, washed and chopped
- 1 big onion, diced
- 8 oz neufchatel cream cheese
- 1/4 C butter
- 1 can of lowfat cream of mushroom soup
- 1 can evaporated milk
- 1 can white shoepeg corn, drained
- 8 strips of bacon, cooked, crumbled (I use a paper plate, paper towels, and zap them in the microwave)
Instructions
- In a large stock pot combine first 4 ingredients, cover with water, boil 10 minutes or until veggies soften.
- In a mixing bowl combine cream cheese, butter, microwave 1 minute, stir.
- Add cream of mushroom soup, evaporated milk, microwave 1 minute, stir.
- Add to veggies when tender.
- Add shoepeg corn, crumbled bacon.
- Stir and Serve.
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Ruthie & Madeliene
Owners at Cooking With Ruthie
Title:
Rochelle’s Potato Soup
Authors:
Categories:
Mentions:
Bacon, Carrot, Celery, neufatchel cream cheese, Potato
Keywords:
Not Specified
Last Updated:
April 19, 2019
