Creamy Cheesy Potato Soup
This recipe for Creamy Cheesy Potato Soup was submitted by Elaine Smith of East Texas.
8 to 10 medium potatoes, peeled and diced in small chunks
2 stalks celery, diced
1 medium onion, chopped
Butter or margarine (enough to sauté onions and celery)
1 quart of half-and-half (light cream)
1 to 1 1/2 pounds of Velveeta brand processed cheese (just buy the 2 pound box)
- In medium saucepan sauté the onion and celery until tender and DO NOT pour off butter. It will be used in soup.
- Put potatoes in large pot and boil on medium heat until tender. Do not boil fast or potatoes will boil away. When potatoes are done pour most of the water off. Add half-and-half (light cream), butter with onion and celery, stir well.
- Cut Velveeta cheese in small chunks and add to pot. Cook over low to medium heat and stir often so cheese won't burn.
Makes 6 to 8 servings.