Potato Cheese Soup Recipe
This potato cheese soup that we call Golden Cream Soup is one of my favorites! I loved it as a child, and make it now for my husband and baby. It's not the fastest soup at approximately 1 hour, but it's certainly delicious. Ingredients: - 4 cups chopped potatoes (small pieces - I use red potatoes and leave the skin on, it takes 6-8 depending on the size)
- 4 cups water
- 1 cup celery slices (approximately 2 ribs)
- 1 cup carrot slices (approximately 2 medium)
- 1/4 cup chopped onion
- 2 tablespoons dried parsley flakes
- 3 chicken bouillon cube
- 1/2 tsp. salt and dash pepper
- 2 1/2 cups milk
- 1/4 cup flour & 1/2 cup milk more
- 1 pound Velveeta cubed
Directions: 
After chopping potatoes, carrots, celery and onion... - In large saucepan combine potatoes, water, celery, carrots, onion, parsley, bouillon cubes, and seasoning; mix well. Cover, simmer 15-20 minutes or until vegetables are tender.
Meanwhile cube the cheese and - Add the 1/2 cup of milk to flour and stir well.
- When combined add additional 2 1/2 cups of milk to the milk and flour. Add milk mixture to vegetables.
- Add cheese, stir until melted and soup thickens.
I know you'll enjoy this Cheesy Potato Soup Recipe.
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