MARCH 2009 RECIPE

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

GOLDEN CREAM SOUP

  • 3 cups potatoes, cubed
  • 2 cups water
  • 1/2 cup celery, sliced
  • 1/2 cup carrots, sliced
  • 1/4 cup onion, chopped
  • 1 Tbsp. fresh chopped parsley, or 1 tsp. dried parsley flakes
  • 1 chicken bouillon cube
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 cups milk
  • 2 Tbsp. all purpose flour
  • 1/2 lb. Velveeta cheese, cubed

In a large saucepan, combine potatoes, water, celery, carrots, onion, parsley, bouillon cube, salt and pepper. Cover and simmer 20 minutes, oruntil vegetables are tender.

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

Serves 6

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