Cheesy Potato Soup

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!

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