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Categories:Viewed: 34 - Published at: 3 years ago
Ingredients
- 10 to 12 peeled and diced potatoes (red potatoes are best)
- 1 c. finely chopped celery
- 1 c. finely chopped onion
- 1 lb. Velveeta cheese
- 1/2 stick margarine or butter
- 1 pt. half and half
- instant potato flakes
Method
- Put potatoes, celery, onions and margarine in large pot. Adjust enough water to come to surface of mixture.
- Cook until tender (approximately 30 minutes).
- Add margarine, half and half and cubed Velveeta (reduce heat).
- Do not boil mixture after adding cheese and cream.
- If soup is thinner than desired, add a few instant potato flakes to thicken.
