Creamy Potato Cheese Soup
Jackie
The Burnidge Girls - “A winter favorite.”
ingredients
- 6 c. potatoes, diced
- 6 large carrots, diced
- 6 stalks of celery, diced
- 3 c. water
- 3/4 c. butter
- 3 chicken bouillion cubes
- 9 c. milk
- 3/4 c. flour
- 1 tsp. salt, or to taste
- 1/2 tsp. pepper, or to taste
- 32 oz. Velveeta, diced
directions
- 1
In a large pot, combine the vegetables with the water, butter and bouillion cubes. Simmer until the vegetables are tender.
- 2
Mix the flour, salt and pepper with a small amount of the milk (to prevent lumps), adding more until all of the milk is incorporated. Add to the vegetables/broth and cook until heated through.
- 3
Add the cheese and stir until melted.
Source: The Burnidge Girls - Jackie, Charlene, Debbie & Sherrie
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