Recipe
Soup, Chili & Stew
Potato Cheese Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 3 c. diced peeled potatoes | ||
| 1 c. water | ||
| ½ c. diced celery | ||
| ½ c. diced carrots | ||
| ¼ c. diced onion | ||
| 1 tsp. parsley flakes | ||
| 1 chicken bouillon cube | ||
| ¼ tsp. salt | ||
| pepper | ||
| 1 ½ c. milk | ||
| 1 tbsp. flour | ||
| 8 oz. Velveeta cheese, cubed |
Directions
- Simmer potatoes, water, celery, carrots, onion, parsley, bouillon, salt and pepper in a saucepan or Dutch oven 15 to 20 minutes or until vegetables are tender.
- Whisk together milk and flour in a separate saucepan. Bring to a boil. Stir in cheese and stir until melted. Stir into soup and heat through.