Jennifer Talbotts Potato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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A friend from work makes this soup and it's the best tasting potato soup I've ever eaten. Ingredients:
(3 quart pan) |
enough potatoes diced to fill pan half-full |
3 stalks celery--leaves too |
1 tbsp. onion (minced instant) |
1 big carrot, grated |
1/2 lb. velveeta cheese, cubed |
1/2 stick butter or more to taste |
salt & pepper to taste |
milk |
paprika (optional) |
Directions:
1. Cook first four ingredients until potatoes are done. Pour off excess water. Mash potatoes slightly-not completely. Stir in cheese and butter until melted. Add milk to the consistency you want for soup. Add salt and pepper to taste. Sprinkle Paprika on top if desired.
2. (Note: I cook celery in large chunks just for flavor and remove the celery when I drain off water. Also, I do not add carrots)
3. Can also be cooked by slow cooker/crock pot.
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