Potato Cheese Soup

Name: Potato Cheese Soup
Cuisine: American
Ingredients: 4 1/2 medium potatoes; finely chopped; 2 medium carrots; finely chopped; 1/2 medium onion; finely chopped; 1 1/2 stalks celery; finely chopped; 1 tsp seasoned salt; 1/2 tsp garlic powder; 1/4 tsp black pepper; 1 cup instant mashed potatoes; 1/2 lb Velveeta, cubed

Janet Arthur Farmer @JanetFarmer915

Madison, WV

A friend catered a state-wide church women’s gathering, and served the best potato soup I had ever eaten. Here’s the recipe. Serve with a salad and fresh bread.

Janet Arthur Farmer @JanetFarmer915

Madison, WV

A friend catered a state-wide church women’s gathering, and served the best potato soup I had ever eaten. Here’s the recipe. Serve with a salad and fresh bread.

Saved

Ingredients

4 1/2medium potatoes; finely chopped
2medium carrots; finely chopped
1/2medium onion; finely chopped
1 1/2 stalkscelery; finely chopped
1 tspseasoned salt
1/2 tspgarlic powder
1/4 tspblack pepper
1 cupinstant mashed potatoes
1/2 lbVelveeta, cubed

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Steps

1

Cook potatoes, carrots, onion, and celery with seasoned salt, garlic powder, and pepper in 1 1/2 quarts water. Bring to boil and simmer 45 minutes
2

When vegetables are tender, add Velveeta and stir constantly until dissolved.
3

Add instant potatoes a little at a time until Soup is desired consistency. (Add more instant potatoes if needed.)