This one goes out to Amanda, my former pharmacy technician, who was always on the hunt for a good potato soup for lunch. I used to make a big pot of this soup almost every Sunday afternoon. When my kids were little I used to feed them leftovers for lunch. This seemed like a great idea at the time. Then my kids went to school and were too picky for hot lunch. Since I had never fed them sandwiches, a cold lunch was foreign to them. They wanted something hot in their lunch. So I would make a pot of this potato soup and put it in their thermos for lunch. I went to all kinds of trouble to make sure it stayed hot. I cut some silver insulation we had at the house to wrap around the thermos and heated a little rice bag to put in with it. Oh the trouble a Mom will go to so that her kids eat a good lunch.
So the moral of this story is: make sure you feed your little one a peanut butter sandwich once in a while.
- 6 Medium Potatoes cut up into cubes
- A Few Grated Carrots
- 1 Tbls Diced Onion (optional)
- 3 Tbls Butter
- 6 Tbls Flour
- 1 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 1/2 Cups Milk
- 4 to 6 Ounces Velveeta Cheese
- Parsley for color
- In a large pan, combine all the ingredients. Add enough water to make it your desired consistency.
- Cook on medium heat stirring frequently with a spatula. If you don’t stir often enough, the milk and cheese will burn to the bottom.
- Cook until your potatoes are soft. Don’t over cook. You don’t want mashed potato soup.
- I like to add a few bacon bits to the top of my bowl and serve with cheese and crackers.