Baked Potato Soup

12 ingredients
8 steps

Ingredients

  • 12 large potatoes, peeled, cut in small cubes and cooked
  • 6 carrots
  • 4 sticks celery
  • 2 medium onions
  • 3/4 stick butter
  • 2 1/2 qt. milk
  • 6 Tbsp. plain flour
  • salt and pepper to taste
  • 1 lb. Velveeta cheese
  • spring onions (optional)
  • Cheddar cheese (optional)
  • real bacon bits (optional)

Directions

  1. 1
    Cook carrots, onions and celery in water.
  2. 2
    Melt butter; add flour and blend. Set aside.
  3. 3
    Pour milk into pot over medium heat. Do not boil.
  4. 4
    Add flour mixture and dissolve.
  5. 5
    Remove carrots, celery and onions from liquid and reserve vegetables for another use.
  6. 6
    Use 1 quart of the vegetable broth to add to the milk.
  7. 7
    Add the chicken broth, salt and pepper and cook until the mixture coats a spoon.
  8. 8
    Add Velveeta cheese, cut in small pieces, then add the potatoes and let simmer for 20 to 30 minutes.

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