Potato and Velveeta Cheese Soup

Share on Facebook Recept afdrukken

Equipment

Ingrediënten

  • 6 cups potatoes peeled and chopped
  • 1 cup celery chopped
  • 1 cup carrots peeled and chopped or thinly sliced
  • ½ cup onion chopped
  • 2 tsp. parsley dried or fresh
  • 1 tsp. salt
  • pepper to taste
  • 2 chicken bouillon cubes
  • 2 cups water
  • 3 cups milk
  • 4 T. flour
  • 1 lb. Velveeta cheese cubed

Instructies

  • In a large pot, add the potatoes, celery, carrots, onion, parsley, salt, pepper, bouillon cubes, and water.
  • Bring to a low boil and then turn down the heat and simmer for 20 minutes.
  • (You might need to add a bit more water during the cooking time if it looks a little dry, but don’t add too much.
  • )
  • Blend together the milk and flour.
  • (I put the milk and flour in a quart canning jar and cover tightly with a lid and then shake until it’s blended.
  • ) Gradually add the milk mixture to the potato mixture, stirring constantly.
  • Cook until the soup thickens.
  • Add the cubed Velveeta cheese and continue to cook, stirring, until the cheese is melted.
  • Adjust seasonings and serve.

Notes / Tips / Wine Advice:

This is an easy soup as long as you have the ingredients on hand, and it makes a wonderful meal on a cold winter day. Velveeta cheese is shelf-stable and lasts for quite a long time, so you can always keep a box or two in your pantry.
————————————————————————————————–
Recipe Category Cheese / Soup
Country Amish

Translate »