Potato Cheese Soup
By Karen Butterfield
8-10 Diced potatoes
1 cup diced celery
1 cup grated carrots
Bring to a boil. Drain, but save 2 cups of the liquid
Saute'
3/4 cup onion
1/4 cup butter
Combine potato, celery, carrots and onion. Sprinkle with:
2 Tbs flour
1 tsp salt
1/4 tsp pepper
Add to mixture, 2 cups liquid from vegetables and 1 can evaporated milk.
Heat, do not boil.
Add 1/2 pound Velveeta cheese.
Serves about 10
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