1. 6 cubed red potatoes
2. 3 cups water
3. 1 cup diced celery
4. 1 cup carrots
5. 1 cup diced onion (I leave this out because I don't like onions)
6. 2 tsp parsley
7. 2 chicken bouillon cubes
8. 1 tsp salt
9. 1/2 tsp pepper
10. 3 cups milk divided
11. 1/4 cup flour
12. 1/2 lb Velveeta cheese
Combine first 9 ingredients. Bring to a boil. Cover, reduce heat and simmer 8 minutes or until veggies are done (tender).
Stir 1/4 cup milk into flour making a paste. Stir into soup.
Add remaining milk & cheese. Cook over medium heat and stir constantly until soup is thick.
You may garnish with shredded cheddar cheese and bacon.
Leftovers can be frozen.
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Saturday, April 24, 2010
Potato Soup
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