| Cheesy Potato Soup ~ 8/12/1999 ½ cup chopped onion ½ cup chopped celery ½ cup chopped carrots ½ stick butter 2 tbsp fresh parsley chopped ½ cup Velveeta cheese diced 1 cup cheddar cheese shredded 1½ qts chicken broth salt and pepper to taste 1½ cups milk 5 red potatoes diced 1. Sauté the onion, carrots, celery, parsley in butter in a soup pot. 2. Add chicken broth to the sautéed vegetables, salt and pepper and add potatoes cook until tender 3. Add cheeses and milk heat through, Do Not Boil Note: Do not peel the potatoes, just wash them good. I usually use my judgement of how much cheese I use. I like to chop the vegetables small, as it makes for a nicer looking dish. I almost always sauté my vegetables first in (many) of my soups to bring out the flavor. Enjoy ! ~~Rumer~~ |
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