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Baked potato soup

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Ingredients/Components

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

How to make baked potato soup:

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

To serve, put 1 teaspoon grated Cheddar cheese on the top of each bowl. Some bacon bits and minced green spring onions are good also.

Recipe categories: Potato, Vegetables, Soups & stews.

Rating:

3.6

Average rating: 3.6, total votes: 8

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