Food
Cheese Soup
By Yankee Magazine|Nov 26 2006|
Sandra brought in from Lizzie T.
We tried it and it’s very good!
Yield
Makes 10 servings
Ingredients
3 carrots
3 green onions
3 stalks celery
3 cans chicken broth
3 cans cream of potato soup
1 lb Velveeta (cubed)
1 16 oz sour cream
1 stick butter
Option: Mushrooms to taste
Instructions
Chop vegetables into small pieces.
Saute in butter until tender (may add a little water if needed,then drain).
In large pot add broth and veggies.
Bring to boil, reduce heat, simmer on low 15 minutes.
Add potato soup and cubed cheese.
Stir well to prevent sticking.
Before serving, add sour cream.
Stir and mix until blended.
