Potato Cheese Soup

Name: Potato Cheese Soup
Ingredients: 2 large potatoes, diced; 1 large onion, diced; 4 Tbsp. oleo; 1/2 tsp. salt; 1/4 tsp. pepper; 2 c. water; 2 1/2 c. milk; 1 c. Velveeta cheese, cubed; 2 c. mixed vegetables; 15 tiny new carrots or 2 to 3 larger carrots; 2 c. sweet new peas; 2 c. tiny snap beans or large, cut into 2-inch pieces; 3 sweet new onions, chopped; 2 tiny new potatoes or large, cut in cubes; 2 c. cauliflower, cut in chunks; 1 tsp. sugar; 1 tsp. salt; 2 Tbsp. flour; 4 c. milk (or for the elegant version, half and half cream); 2 tsp. butter; chopped parsley

21 ingredients

6 steps

Ingredients

2 large potatoes, diced
1 large onion, diced
4 Tbsp. oleo
1/2 tsp. salt
1/4 tsp. pepper
2 c. water
2 1/2 c. milk
1 c. Velveeta cheese, cubed
2 c. mixed vegetables
15 tiny new carrots or 2 to 3 larger carrots
2 c. sweet new peas
2 c. tiny snap beans or large, cut into 2-inch pieces
3 sweet new onions, chopped
2 tiny new potatoes or large, cut in cubes
2 c. cauliflower, cut in chunks
1 tsp. sugar
1 tsp. salt
2 Tbsp. flour
4 c. milk (or for the elegant version, half and half cream)
2 tsp. butter
chopped parsley

Directions

1

Clean the carrots (cut larger carrots into 2-inch sticks and quarter them lengthwise).
2

Scrub the new potatoes to remove the thin peel, but peel the larger ones.
3

Put the carrots, peas, beans, onions and potatoes into a pot.
4

Add boiling water just to cover.
5

Boil the cauliflower separately because it does not take as much time as the other vegetables (do not let them get overcooked).
6

Cook for 5 minutes or until the vegetables are almost tender.