Potato Soup
8 to 10 large Potatoes, peeled and cubed
1 Carrot, grated
1/2 tsp. Salt
1/2 tsp. Black Pepper
1/2 tsp. Garlic Powder
8 oz. Cream Cheese
1 can Cream of Chicken Soup
4 to 8 oz. Processed Cheese (Velveeta recommended)
In a large pot (Carolyn uses a cast-iron pot) combine the
potatoes, carrot, salt, pepper, and garlic powder with enough
water to cover potatoes. Cook potatoes until fork tender,
usually about 20 minutes. Drain in a colander.
In the same pot, blend cream cheese and cream of chicken
soup with a hand mixer until the mixture is thoroughly
blended. Return the cooked potatoes and carrots to cream
cheese mixture. Stir all ingredients to blend.
Cook on low heat surface for 15 minutes. Add Velveeta
cheese to the soup, let cheese melt, and serve.
Serves 4 to 6
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