 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
|
I received this recipe from a good friend, tweaked it just a bit to our liking, and it is amazing! We love it, and it is so easy and quick that it's perfect for a busy weeknight. Serve with a salad and some crusty bread, and it's a whole meal! *UPDATE 1/22/08 I often use less butter when I make this, and also usually omit the sour cream. It is a very rich soup so cutting back on those helps a bit, but it is really good with it too! Ingredients:
1/2 cup butter |
3 stalks celery, chopped |
1 small onion, chopped |
2 carrots, grated |
2 (15 ounce) cans chicken broth |
8 ounces velveeta cheese, grated or diced |
3 (10 ounce) cans cream of potato soup |
8 ounces sour cream |
Directions:
1. Melt butter in 5 quart soup pot.
2. Add chopped celery, onion, and grated carrots and saute until tender, 5-10 minutes.
3. Add chicken broth, cover and simmer 30 minutes.
4. Add Velveeta and heat on low until melted.
5. Add cream of potato soup and heat through.
6. Just before serving, stir in sour cream.
|
|