Cheddar Potato Soup

IMG_4472-31dfp26a13nx9uanaxlt6oThis 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.

Ingredients:

  • 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

Instructions:

  1. In a large pan, combine all the ingredients. Add enough water to make it your desired consistency.
  2. 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.IMG_4471
  3. Cook until your potatoes are soft. Don’t over cook. You don’t want mashed potato soup.
  4. I like to add a few bacon bits to the top of my bowl and serve with cheese and crackers.

 

4 thoughts on “Cheddar Potato Soup

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