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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Hearty potato soup. Great for cold winter days. My kids love it!! I made this for the cafe I ran, however had made it at home for years first. I multiplied my original recipe by 5 to get the one for the cafe. So, if divide it out by 5 using approximate measurements on the vegetables, you can use a regular size can of soup and make this recipe for a family of up to 6. Ingredients:
3 tablespoons margarine |
1 cup celery, chopped |
3/4 cup onion, diced |
1 1/2 cups carrots, diced |
8 cups potatoes, diced |
5 cups water, approximately |
10 cups 1% low-fat milk |
1 (50 ounce) can cream of chicken soup |
2 lbs velveeta cheese, diced |
Directions:
1. Saute onions, celery and carrots in margarine until onions are clear. Add potatoes and just enough water to cover the potatoes. Boil until potatoes are cooked through. When finished add soup, milk and cheese. Do not bring back to a boil! It will curdle if you boil.
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