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Cheesy Potato Soup
Potato and Cheese soup |
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8 to 10 potatoes
2 carrots shredded
1 med onion shredded
velvetta 1/2 brick
salt pepper to taste
milk
water
flour or instant potatoes to thicken
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peel and cube the potatoes into bite size chunks
shred the carrots and onion
add salt and pepper to taste and cover with enough water to just cover the veggies.
cook till fork tender and add slices of velvetta and enough milk to have the pot of soup looking milky .. cook till soft and melted add flour mixture to thicken the pot * instant potatoes work well .. sprinkle into the pot and still cooking on a simmer till thickens to your liking
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Preparation Time: 20 |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Deidre
Ohio
United States |
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| This recipe has been viewed 3823 times. |
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