My husband helped me with this weeks menu and was allowed whatever he requested this weekend (food, that is). 🙂 Well, tonight was cheesy potato soup. Typically I make it in the Fall and Winter because it is pretty hardy, but it is very much a comfort food, and that’s what he needed. I highly recommend this recipe for someone on the mend.
5 potatos – peeled and cubed
4 carrots or about a cup of baby carrots
1/2 white onion
2 celery stalks
I use the Pampered Chef chopper and chop the hell out of the onion, carrots and celery, kids can’t identify the vegi’s, so they will eat them!!
5 cups water
1 can chicken broth or three bullion cubes
1/4 cup parsley
Place above items in kettle and bring to a boil; cook for about 30 minutes.
Add 2 cups milk (I use skim)
2T flour to help thicken (I use Wondra presifted flour)
After soup has thinkened just a bit add:
1 1/2 cups velveeta
salt and pepper to taste
It is “souper” in a bread bowl or just a regular one with bread, crackers and a yummy wine for sure!! The entire family is sure to love this one. We do!