Potato Soup

Submitted by: Aimee Wheeler

Makes: n/a

  • 5 lb. red potatoes
  • 1 stalk of celery
  • 1 bag of carrots
  • 2 qt. half and half
  • 1/2 c. parsley
  • bit of green onions
  • Italian seasoning
  • Garlic powder
  • Salt and pepper
  • 4 c. cubed cooked chicken, optional
  • 1 block (32 oz) Velveeta cheese, cubed

Note: This soup serves a lot of people so use your largest saucepan.

Boil potatoes, carrots and celery in water (just enough to cover them). After 1 hour, stir in seasonings, green onions, half and half and Velveeta cheese. Stir continually until smooth for it scorches easily. Sprinkle parsley on top. Top each bowl with grated cheese and bacon bits.

"I have also added drained peas, corn, and cubed canadian bacon to this recipe."


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