Golden Cream Potato Soup
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
water
boiling |
|
| 3 | cups |
potatoes
diced |
|
| ½ | cup |
celery
chopped |
|
| ¼ | cup |
onions
chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
milk
|
|
| ½ | pound |
velveeta cheese
chopped |
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
parsley flakes
|
*
|
| 1 | cube |
chicken broth
|
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
water
boiling |
|
| 7.1E+2 | ml |
potatoes
diced |
|
| 118 | ml |
celery
chopped |
|
| 59 | ml |
onions
chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
milk
|
|
| 226.8 | g |
velveeta cheese
chopped |
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
parsley flakes
|
*
|
| 1 | cube |
chicken broth
|
|
| 1 | dash |
black pepper
|
*
|
Directions
Add water to potatoes, celery, onions, parsley, seasonings, and bouillon cube.
Cover and cook until tender.
Blend flour and a small amount of milk and then stir into the vegetable mixture.
Add remaining milk and cook until thickened.
Add velveeta cheese and stir until melted.
