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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a favorite at my school. I am asked often to make this by friends and family alike! Try it and you will be hooked! Ingredients:
4 lbs. russet potatoes, peeled and cut into chunks |
1 stick butter |
2 lbs velveeta cheese |
1 can cream of mushroom soup |
1 cup chopped onions |
1 cup chopped celery |
1/2 container soft cream cheese with chives |
1 tablespoon creole spice |
2 cups chicken broth |
1 quart half and half |
parsley flakes |
1/2 cup sliced green onions |
croutons |
shredded cheddar cheese |
Directions:
1. Boil potatoes until tender but not too soft.
2. Drain potatoes and set aside.
3. In large pot, saute onions and celery in butter until tender.
4. Stir in mushroom soup, broth, potatoes, and seasoning.
5. Bring to a boil.
6. Lower heat to medium and stir in cream cheese and Velveeta.
7. Stir well and add half and half.
8. Continue to cook over low heat until cheese melts, stirring often.
9. Stir in parsley flakes.
10. Ladle into soup bowl and top with green onions, croutons and shredded cheese.
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