Saturday, May 14, 2011 | By: Jamie Gardner

Cheese Potato Soup

Cheese Potato Soup

From: Lindsay Dunn

4 c. cubed potatoes

1 c grated carrots

1 c chopped celery

½ onion chopped

3 chicken bullion cubes

Boil all of the above in 4 cups water until tender, and then add 3 ½ cups milk.

In a small saucepan melt 1 cube butter; ½ cup flour, and 1 T mustard. Stir till paste.

When soup is to a boil add the mixture from the saucepan. Stir until thickened.

Add 1 lb. Velveeta cheese that is cubed into small pieces. Let melt, stirring every few minutes.

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