Sunday, October 26, 2008

Potato Cheese Soup

from Norma T.

In large pot:
3 cups water
3 bouillion cubes (I use the granules)
5 cups diced potatoes
1 cup diced celery
1 cup sliced or diced carrots
1 Tbsp dry minced onions

In separate medium pot:
3/4 cup butter
3/4 cup flour
4 cups milk
8 oz cheese whiz (do not use velveeta instead)

Over medium-low heat, melt the butter (I cut mine up to help it melt faster). In a separate bowl, mix flour and milk together. Whisk until flour is dissolved. Pour into melted butter. Stir often. Add in cheese whiz. Mix well and let it slowly boil and slightly thicken while stirring very often to keep it smooth. (The whole key for smooth sauce/pancakes/or anything is this whisk from Pampered Chef. It's only $3 or $4. I have 3 and I could use 3 more!)
Meanwhile, cook and boil vegetables until tender.Add cheese mixture and stir with spoon.Serve with rolls or breadsticks. We like to sprinkle crumbled bacon on top.

This isn't exactly "healthy" soup. But it sure tastes good. And it is great warmed up the next day. It is an easy one to make when you have to take a meal to someone as well.

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