Potato and Velveeta Cheese Soup
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.
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