Creamy Potato and Cheese Soup
My mother-in-law shared this recipe with me shortly after my husband and I were married. A bowl of the hot and creamy soup is perfect on a cold winter day.—Michelle Wollenburg, Beatrice, Nebraska
Ingredients
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1 medium carrot, grated
- 1/2 cup butter
- 2 tablespoons all-purpose flour
- 4 cups milk
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/2 cup Velveeta, cubed, or cheddar cheese, shredded
- 6 large potatoes, peeled, diced and cooked (about 8 cups)
- 1 teaspoon seasoned salt
Directions
-
1In a Dutch oven, saute onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, potatoes and seasoned salt; mix well. Cook and stir until cheese is melted and soup is heated through.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
