Friday, September 10, 2010

Chessy Potato Soup

6 large potatoes, cubed
3 stalks celery, chopped
1/2 small onion, chopped
3 large carrots, sliced
1/2 cup butter
1 tsp. sugar
1 lb. american cheese, like Velveeta
3 12oz. cans low fat evaporated milk
salt and pepper to taste
In a large pot, combine potatoes, celery, onion, carrots, butter, sugar, salt and pepper. Add just enough water to cover these ingredients and cook until the veggies are tender. Add cheese and evaporated milk; heat on low until cheese is melted and soup is heated through. Serve in bread bowls! (recipe from here picture from here.)

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