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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Everyone has their own favorite potato soup recipe. This is mine! I got it from my friend Melanie who is an excellent cook. I like to puree ALL of the potatoes, but you certainly don't have to. Leave some chunky potatoes if you wish! Ingredients:
1/3 cup onion, finely chopped |
1/3 cup celery, finely chopped |
2 tablespoons butter |
4 cups potatoes, peeled and diced |
3 cups chicken broth |
8 ounces velveeta cheese, chopped |
2 cups milk |
1 teaspoon salt (to taste) |
1/2 teaspoon pepper (to taste) |
1/2 teaspoon paprika |
Directions:
1. In a large pot, saute the onion and celery in the butter until tender. (I use a stock pot/soup pot).
2. Add potatoes and chicken broth.
3. Bring to a boil; boil covered until potatoes are fork tender (about 10 to 15 minutes).
4. Puree in a blender or food processor until smooth; return to pot.
5. Stir in Velveeta cheese, milk, salt, pepper and paprika.
6. Cover and cook over low heat until cheese is melted.
7. Serve and Enjoy! I like to serve this soup with homemade sourdough croutons. Yum!
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