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Cheesy Potato Soup

Source of Recipe

Sherri Fisher - mom of Merideth Fisher - 3rd - Irick


List of Ingredients

3 c chopped peeled potatoes
1/2 c chopped celery
1/2 c chopped carrots
2 c water
1 Tbsp chicken bouillon
1 tsp parsley flakes
1 tsp instant minced onion
1/2 tsp salt
1/2 tsp pepper
2 Tbsp flour
2 c milk
8-oz French onion sour cream dip
8-oz Velveeta cheese, cubed



Recipe

Combine vegetables, water, bouillon, parsley flakes, onion
and seasonings in saucepan. Simmer for 20 minutes or until tender. Combine milk gradually with flour in bowl. Add to the soup. Simmer until thickened, stirring constantly. Add dip and cheese and stir until melted.
Helpful Hint: You can use a 32-ounce bag of frozen country-style hash browns instead of peeling and chopping potatoes and you can use a bag of shredded carrots instead of peeling and chopping carrots. If you don’t want to buy a whole stock of celery, just buy 1/2 cup celery off the salad bar at the grocery store.