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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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THICK and creamy, this soup is chock full of rich, cheese flavor. I came home with this recipe after an exchange at my church several years ago and I have shared it with many. I hope you enjoy it as much as we do. Ingredients:
1-1/2 cups cubed peeled potatoes |
1/2 cup water |
1/4 cup sliced celery |
1/4 cup sliced fresh carrots |
2 tablespoons chopped onion |
1/2 teaspoon chicken bouillon granules |
1/2 teaspoon dried parsley flakes |
1/4 teaspoon salt |
dash pepper |
1-1/2 teaspoons king arthur unbleached all-purpose flour |
3/4 cup milk |
1/4 pound process cheese (velveeta), cubed |
Directions:
1. In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
2. In a small bowl, combine flour and milk until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted. Yield: 2 servings.
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