Hearty Cheesy Potato Soup
Servings 5 -6
Calories
Ingredients
- 4 ½ cups cubed peeled potatoes
- 1 ½ cup water
- 1 stalk celery diced
- 1 large carrot sliced
- ½ onion diced
- 2 chicken bouillon cubes
- 2 ¼ cups milk I used skim
- 3 Tbsp all-purpose flour
- 1 ½ tsp dried parsley flakes
- ½ tsp salt
- pepper to taste
- ¾ pound 12 OZ Velveeta, cubed
Instructions
- In a large stock pot, combine the potatoes, water, celery, carrots, onion, and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
- Add 1 1/4 cup on the milk to the vegetable mixture.
- In a small bowl, whisk together the remaining 1 cup of milk until smooth. Slowly add the flour/milk mixture into vegetable mixture while stirring. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat to low; stir in parsley, salt, pepper, and cheese until cheese is melted.