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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 15 |
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I know what you're thinking....another potato soup...that's what I thought too until I tasted it. This is good served with Jiffy cornbread muffins, especially on cool autumn nights or cold winter nights. Positively a comfort food. This recipe is from a lady that I worked with at school. Ingredients:
3 -5 potatoes (cubed) |
2 -3 carrots (grated) |
1 onion (chopped) |
parsley |
paprika (sprinkled) |
salt |
pepper |
garlic powder (to taste) |
1 can cream of chicken soup |
8 ounces cream cheese (softened) |
2 1/2 cups milk (more or less) |
8 ounces velveeta cheese (cubed) |
Directions:
1. Put potatoes, carrots, onion and seasonings in a large pot.
2. Cover with water and cook till potatoes are tender.
3. (You don't drain the water, so don't overfill the pot.) In a separate bowl, mix the soup and softened cream cheese.
4. Add this to the cooked potatoes, along with the milk.
5. Let simmer for about 10 minutes, stir frequently so that it doesn't scorch.
6. Add the velveeta and allow the cheese to melt.
7. Serve hot.
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