"I'm not a glutton - I'm an explorer of food."
- Erma Bombeck

Tuesday, October 12, 2010

Potato Cheese Soup

No background story on this, other than it came from my sister-in-law. I've mentioned before that she's a great cook and baker, and this soup is just another indication of that. Hope you like it!

3 C. water or chicken stock
4 Wyler's chicken bouillon cubes
1 Tbsp. parsley
Salt and pepper to taste
6 small potatoes, cubed, unpeeled
1 C. carrots, sliced thin (or grated)
1 C. celery, diced
1 Tbsp. onion flakes
4 C. milk, warmed
2/3 C. flour
1 # Velveeta cheese

Combine water, bouillon cubes, parsley, salt and pepper. Add potatoes, carrots, celery and onion. Cook until tender. Combine milk and flour; add to rest of ingredients and bring to a slow boil until soup is thickened. Add cubed Velveeta; heat and serve.

NOTE: Because two of my kids don't like carrots, I usually grate them with my food processor so they're too small to pick out. A few also don't like celery, so I'll either dice that very small, or cut them extra large so they CAN pick them out. I would like them to get the nutrients of the actual vegetable, but at least they're getting some from the broth.

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