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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 68 |
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I'm hungry-use-my-I-have-soup (or)I guess,Soup DeJour(soup of the day)All I know is I did'nt want to go out-so-here goes! Ingredients:
5 medium potatoes,peeled, 1 shredded,4 cubed ,small |
3 medium carrots,peeled,sliced thin |
3 ribs of celery(de-string),diced small,plus the center of celery(leaves and stocks-cut fine) |
3 green onions,tops and all,cut small |
2 to 2 1/2 tables. butter |
1 can cream style corn |
1 can cream mushroom soup |
1/2 pound velveeta cheese |
salt and pepper |
whole milk |
Directions:
1. In a large heavy soup pot
2. Melt Butter
3. Add celery,onion,and cook until almost done
4. salt and pepper
5. Add potatoes and carrots,plus small amount of water to cook them
6. (You will not drain the liquid,so watch as not to scorch,Stir often)
7. Cook,low to medium until potatoes and carrots are done,but not mushy. (This should'nt take very long because of the size of the cut up potatoes and carrots)
8. Add ,can of cream style corn,cream of mushroom soup,velveeta cheese,and the whole milk to bring the Liquid to top of soup pot.
9. Heat Low,stir often ,until heated though and cheese is melted.
10. Serve with corn bread
11. Done-Enjoy
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