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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