Email to Shanny      

Recipe Categories: Shanny's HOME PAGE1-dish_Meal-Casserole-Skillets Appetizers-and-Snacks BBQ Beans-and-Rice Beef Beverages Breads-and-Bread_Dishes Breakfast-and-Brunch Cakes_and_Pies Camping_Recipes Candy-and-Snacks Cookies_Brownies_Bars Desserts EGGS Fish_and_Seafood Fruit_Dishes Low-carb_High-fat Meatless_Meals Mexican_Dishes Oriental_Dishes Pork Poultry Salads_of_all_Kinds Sandwiches Slow-Cooker Soups_Sauces_Dressings Spices_Rubs_Mixes Vegetables

Potato Soup




Source of Recipe


Shanny






List of Ingredients



• 4 medium red potatoes, scrubbed & diced with skins left on
  
• 2 ribs celery, diced
  
• 1/2 medium onion, chopped
  
• 2 tsp. lecithin granules
  
• 1 tsp. kosher salt
  
• 1/4 tsp. white pepper
  
• 1 can evaporated milk
  
• 2 or 3 tbsp. dairy butter
  
• 1 small slab of Velveeta cheese (about 1/2-inch thick), cut in chunks
  






Instructions



1. Combine potatoes, celery, onion, lecithin granules, salt & pepper in a saucepan and add water just to cover.
   
2. Simmer until potatoes are tender.
   
3. Do not drain, but add milk, butter and Velveeta directly to the cooking water & vegetables; warm gently until butter & cheese melts, stirring often.
   
4. Maintain temperature until serving, but do not allow the soup to boil.
   






Final Comments


The lecithin granules absorb and incorporate the melted butter so it doesn't float on top of the soup.