Close
Ingredients
| onions (chopped): 1/3 cup (finely chopped) |
| celery (chopped): 1/3 cup (finely chopped) |
| salted butter: 2 Tbl |
| russet potatoes (diced): 4 cups (peeled and diced) |
| chicken broth: 3 cups |
| Velveeta cheese: 8 oz (chopped) |
| 2% milk: 2 cups |
| salt: 1 tsp (to taste) |
| black pepper: 1/2 tsp (to taste) |
| paprika: 1/2 tsp |
Creamy Potato Soup
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
5 serving(s)
Tags
- In a large pot, saute the onion and celery in the butter until tender. (I use a stock pot/soup pot).
- Add potatoes and chicken broth.
- Bring to a boil; boil covered until potatoes are fork tender (about 10 to 15 minutes).
- Puree in a blender or food processor until smooth; return to pot.
- Stir in Velveeta cheese, milk, salt, pepper and paprika.
- Cover and cook over low heat until cheese is melted.
- Serve and Enjoy! I like to serve this soup with homemade sourdough croutons. Yum!