Jeff Cannon 12/2006
Ingredients:
- 4 cups potatoes peeled cubed (red are best)
- 2 cups of carrots peeled and cut into bite size pieces
- 1 cup of chopped onion
- 1 cup chopped celery
- 1 stick of butter (or margarine)
- 4 cloves of garlic diced
- 1 tsp pepper
- 2 cups chicken broth (non-salty preferred if using bouillon)
- 8 oz of Velveeta cheese cubed to bite size pieces
- 2 tbsp flour
- 2 cups milk
- 1 tbsp parsley
Cooking Directions:
- Start by cooking the onion, celery, and garlic in the stick of butter until it is clear, about 30 minutes on medium heat.
- Start a pot of boiling water for the potatoes and carrots. Peel, cut, and wash the potatoes while the onion, celery, and garlic cook. You can put the potatoes in the pot while it is starting to boil. Boil the potatoes and carrots about 20 minutes, or until they are just starting to get soft. Use a toothpick to test.
- To onion, celery, and garlic add pepper and stir. Add chicken broth and bring to a boil. Mix flour with 1/2 cup of cold milk. Add flour & milk paste slowly and stir continuously until thick. Add the rest of the milk and return to boil. Turn heat to low and add cheese on top. After cheese starts to melt, then stir together. If you stir too early the cheese will stick to the bottom of the pan.
- When potatoes are done, remove and drain water but don’t rinse. Mix soup with drained potatoes. If you need to thin use milk, to thicken add cheese. Top with parsley and serve. You can eat right away but if you let it sit overnight the flavor will be better. Just heat it up on low heat and serve.