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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cheese Potato Soup Recipe

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This recipe for Cheese Potato Soup is from The HAYES Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups chopped potatoes
½ cup celery, chopped
½ cup carrots, chopped
¼ cup onion (or ½ tablespoon minced onion)
1 teaspoon parsley flakes
1 chicken bouillon cube
1 cup water
1 ½ cup milk
2 tablespoon flour
½ pound Velveeta cheese, cut into dices
Directions:
Directions:
Mix vegetables, bouillon and water in large pot. Cover and simmer 15-20 minutes or until vegetables are tender. In a separate bowl, gradually add milk to flour and mix into a creamy paste. Add to saucepan and cook until thickened. Add cheese and stir. Serve once cheese is melted.

Amended Version: Combine 3 cups water, 3 chicken bouillon cubes (or 3 cups of chicken stock), vegetables and parsley flakes and simmer until vegetables are almost tender. Do not overcook. Combine ½ cup of milk with flour to make paste. Add to pot. Stir occasionally until soup thickens. Add remainder of milk and cheese.
Preparation Time:
Preparation Time:
1 Hour

 

 

 

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