Best-Ever Potato Soup
Ingredients - In class we will use half of this amount.
This is easy to cut in half or double. Great soup for a cold winter's day.
3 cups cubed peeled potatoes
1 can (14-1/2 ounces) chicken broth
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon each celery seed, salt and pepper
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces process cheese (Velveeta), cubed
2 green onions, thinly sliced, optional
In a large saucepan, add the potatoes,
broth, carrot, onion, parsley, celery seed, salt and pepper. Cover
and simmer until potatoes are tender, about 15 minutes.
Combine flour and milk until smooth; add to soup. Bring to a boil;
boil and stir for 2 minutes. Turn down heat to medium and add cheese; stir until cheese is melted
and the soup is heated through. Garnish with green onions if
desired. Yield: 8 servings (2 quarts).