Wednesday, December 22, 2010

Cheese Soup

Serves: 6 to 8 people
3 cup chopped Potatoes
1 tsp. Salt
1 cup Water
1 1/2 cups Milk
1/2 cup Celery (sliced)
2 Tbsp Flour
1/2 cup Carrots (sliced)
1/2 lb. Velveeta Cheese
1/4 cup chopped onion cut into 1 inch squares
1 tsp. Parsley Flakes
1 chicken bouillon cube
In a large sauce pan, combine potatoes, water, celery, carrots, onion, parsley, bouillon cube & seasonings; mix well. Cover & simmer for 15-20 minutes, until veggies are tender. Gradually add flour to milk, mixing until well-blended. Add milk mixture to vegetables & cook until thickened. Add Velveeta, stir until melted.(I always double this sometimes quadruple it!)

Submitted by Susan Workman

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