Get your pots out!
We love potato soup~ this is a new potato soup recipe that my Mother's hairdresser gave me. Jenny Harmon from Overton, Texas. Thank you Jenny. We shall claim it as our favorite! In this photo~ the vegetables are simmering...I like my potatoes cubed big. I don't like a wimpy potato soup!
6 cups red potatoes...
Put first 9 ingredients into large pot. ( 2 cups water) Bring to boil, cover and reduce heat and simmer until vegetables are tender.
1 cup celery, chopped. 1/2 cup onions, chopped.
1 cup carrots, chopped. (these are from a can, sorry) ; - )
2 tsp. dried parsley...
2 chicken bouillon cubes. 1 tsp. salt. 1/2 pepper.
3 cups milk, divided.
Mix 1/4 c. milk w/ 1/4 cup flour to make a paste...
3/4 lb. Velveeta.
Stir paste into soup...
Add remaining milk and cheese. Cook on medium until cheese is melted.
6 c. peeled and cubed potatoes (red)
2 c. water
1 c. celery, chopped
1 c. carrots, chopped
1/2 c. onions, chopped
2 tsp. dried parsley
2 chicken bouillon cubes
1 tsp. salt
1/2 tsp. pepper
3 c. milk, divided
1/4 c. flour
3/4 lb. Velveeta
Put first 9 ingredients into large pot. Bring to boil, cover and reduce heat and simmer until vegetables are tender. Mix 1/4 milk with flour to make a paste. Stir into soup; add remaining milk and cheese. Cook on medium until cheese is melted.