I don't recall where I first saw this recipe, or I would put a link to it. This is my adjusted recipe. It is a family favorite, especially on cold winter evenings. I have included my notes at the end of the recipe. Add your own touches to make this your own. Enjoy!
Cheesy “Baked Potato”
Soup
6 T unsalted butter OR
margarine
1 1/4 C chopped onions
*I use less
1 1/2 C chopped celery
*I use less
1 carrot chopped fine
4 C chicken broth (2
cans)
8-9 medium sized
potatoes, peeled and cubed
Salt & Pepper to
taste
12-16 oz Velveeta
Cheese, cubed small *I use 16oz.
4 T flour
2 1/3 C milk
*½ to 1 C chopped ham
OR fried bacon
* Sour Cream
* Chives
* Optional
1. Melt butter in large
pot over medium heat. Sauté onions and celery in the butter for 5-10 minutes or
until tender.
2. Stir in broth,
carrot and potatoes, bring to boil and then simmer until potatoes are tender,
30-45 minutes. Also, *if you’re using ham OR bacon add it now / *add salt &
pepper now
3. Add cheese, stir
until melted.
4. In separate small
bowl, combine flour and milk, stir well until flour is mostly dissolved. Pour
this into soup slowly, stirring constantly, until soup has thickened, about 5
minutes.
5. *Garnish with sour
cream dollop and *chives.
Serves 6-8
Notes:
Can be halved.
Leftovers do not freeze well.
Can be made in crock
pot on low all day, then steps 3-5 before serving.
I cube the potatoes in
three sizes: large (1“cubes), medium and very small. The small cubes will
practically dissolve and makes the soup thicker.
I garnish with a dollop
of sour cream and dried chives, like a baked potato.
Can substitute chicken
bouillon cubes/water for chicken broth, dried minced onion, ¼ C dehydrated
carrots*, scant ¼ cup dehydrated celery* if using dehydrated veggies add
appropriate water (1 Cup each). Can substitute 1qt home canned turkey or
chicken broth.
