JANUARY 2011 RECIPE

FROM: ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]

POTATO-CHEESE SOUP

Potato Cheese Soup

I have been making this soup for my family since the kids were little and of all the soups I make, this is the family's favorite. It's a nice hardy soup, and wonderful during these cold winter months. Enjoy!

  • 4 cups diced potatoes, peeling is optional
  • 4 cups water
  • 3/4 cup celery, sliced
  • 3/4 cup carrots, sliceds
  • 1/2 cup onion, chopped
  • 2 chicken bouillon cubes
  • 1 tsp. Herbs de Provence
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3 cups milk
  • 3 Tbsp. flour
  • 1 lb. Velveeta cheese, cubed
  • 1 Tbsp. chopped fresh parsley

In a large pot, combine potatoes, water, celery, carrots, onion, Herbs de Provence, bouillon, salt, and pepper. Cover and simmer 20 minutes, or until vegetables are tender.

You can either leave vegetables whole, or mash them slightly with a potato masher.

Gradually add milk to flour, mixing well until blended. Add milk mixture to vegetables; cook until thickened. Add cheese; stir until melted and heated through. Sprinkle with parsley.

Serves 6-8

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