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| Potato Soup |
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| Category: Soups |
Kitchen of: Marjorie Threewits |
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| Ingredients: |
| 6 | cups | Potatoes, diced and UNcooked | | 1 med | | Onion, chopped | | 1 1/2 | cups | Celery, chopped | | 1 | cup | Carrots, shredded | | 1 | tbsp | Salt | | 7 1/2 | cups | Water | | 1 | cup | Butter or Margarine | | 3/4 | cups | Flour | | 1/2 | tsp | Pepper | | 1 | quart | Milk | | 1/3 - 3/4 | lb | Velveeta Cheese |
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| Instructions: |
| 1. | Put potatoes, onion, celery, carrots, salt, and water in a pot | | 2. | Boil until vegetables are tender; do not drain | | 3. | In a seperate pot, melt butter and add flour and pepper. | | 4. | Then stir in milk | | 5. | Let milk heat and then add cheese. | | 6. | When cheese is melted, add to vegetables. | | 7. | Don't let soup get too hot or cheese may curdle! |
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| Recipe submitted 12/14/2006 |
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