I can not claim this recipe as my own, this was handed down in the Barrand Family Cookbook from Matt’s Mom. It is a family favorite and comes out tasting absolutely delicious every time. The best part is, it is super quick to make, but tastes like you slaved over a hot stove all day to make this savory soup.
Potato Cheese Soup ~ made in 25 minutes or less
- 6 cups diced potatoes
- 1 Cup Diced Celery
- 1 Cup Diced Carrots
- 1/2 Cup Chopped Onion
- 2 Tablespoon Parsley
- 2 Chicken Boullion ( or use chicken broth)
Cover with water (at least 3 cups) simmer until vegetables are tender.
- Blend 1 1/2 cup milk with 2 Tablespoons Flour whisk into veggies.
- Stir until well blended, add 1 pound diced velveeeta cheese, stir until melted and well blended.
Take off heat, salt and pepper to taste. Enjoy!