Tuesday, January 10, 2012

Potato-Cheese Soup by Courtney Baird

4 cups potatoes, diced

1 cup celery, diced

1 cup onion, diced

1 can chicken broth

1 qt. half & half

¾ cup flour

1 cube butter

1 tbsp salt & pepper

8 oz. Velveeta Cheese

Add potatoes, celery, onion and chicken broth to pan. Add water until covered. Simmer until tender.

In another pan, add half & half, flour, butter and salt & pepper. Stir until thick. Combine with potato mixture and Velveeta Cheese. Cook until cheese melts.

No comments:

Post a Comment