Potato soup 1/2 cup chopped celery 1/2 cup chopped green onion 6~8 med. Potatoes 6oz. Milk 3Tbls. Butter (or margine) 4 oz. Velvetta cheese 1/2 tsp. Salt (more or less) 1/2 tsp. Black pepper 2 Tbls. flour Peel potatoes and dice. Cook potatoes, celery, and onions. Add salt and pepper to taste. When potatoes begins to soften, add velvetta cheese and butter. mix flour into room temperature milk. Remove any clumps. Add milk mix to potatoes, stirring as you add milk mix. Allow to thicken 2 min. Serve hot with cornbread. Note: Do not drain potatoes.
Posted on: Thu, 07 Nov 2013 21:24:26 +0000
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