Golden Cream of Potato Soup
Submitted by Connis Coleman from Sweetwater, TN
6 cups peeled and cubed potatoes
2 cups water
1 cup sliced celery
1 cup sliced carrots
� cup chopped onion
2 tsp. Parsley flakes
2 chicken bouillon cubes
1 tsp. salt
� tsp. pepper
3 cups milk divided
� cup flour
� lb. cheese, cubed (velveeta)
8 oz. sour cream (optional)
Add bacon pieces or bits
Combine first 9 ingredients in a good-sized pot, and bring to boil. Cover and simmer 8-10 minutes until vegetables are tender. Gradually stir � cup milk into flour making a smooth paste. Stir into soup. Add remaining 2 � cups milk and cheese. Cook over medium heat until soup is thickened.
Enjoy
|
