Ok well it might be 90 degrees out but I’m pretending like it’s fall by sharing a quick and easy recipe for our family favorite potato soup. This one is a must try and it’s a crowd pleaser for sure. I’m not going to pretend that it’s easy on the thighs because let’s be honest….it has an entire stick of Velveeta in it AND it’s served in a bread bowl, but man it sure is yummy, AND it’s almost sweater weather so I like to think it’s ok to indulge every now and then. Let me know if you make this one you guys! Oh and I also have a subscribe feature on the website now so if you don’t want to miss a recipe or a blog post, enter your email there and you will get notified when I post!
Without further ado, I give you the yummiest POTATO SOUP eva.
Chop 3 cups potatoes, 1/2 cup celery, 1 cup carrots, and 1/4 cup onion
Combine the chopped veggies with 1 cup of water, 1 chicken bouillon cube, and a dash of salt and pepper then place it in a pan to simmer on the stove for approximately 15-20 minutes
I’m obsessed with my green Le Creuset but that’s a whole different story. Cover those veggies and let them simmer in the water and chicken bouillon for around 20 minutes until they are soft.
See…soft veggies. This is how you know they are ready for the next step.
In a bowl, combine the 1 1/2 cup milk and 2-3 tbsp flour and mix well.
Slowly add to the veggies that are simmering and stir constantly until the mixture boils and thickens.
After the mixture has started to thicken, cube 1/2 lb of velveeta and add it to the mix
Stir constantly until the Velveeta is mixed well into the soup.
And here is the final deliciousness.
And here it is in that yummy low cal bread bowl. Yeah right. Live a little people. It’s fall and you must have this potato soup. Oh yes and garnish with parsley if you have it. I clearly didn’t for this pic but it makes it pretty and yummy if you have it.
- 3 cups chopped potatoes
- 1 cup water
- 1/2 cup sliced celery
- 1/4 cup chopped onion
- 1/2 tsp salt
- dash pepper
- 1 whole chicken bouillon cube
- 1/2 pound Velveeta cheese, cubed
- 1. Combine the first 9 ingredients and simmer, covered for 15-20 minutes 2. Add flour to milk and stir well then add to the potato mixture the stir constantly until it thickens 3. Add Velveeta cheese and stir constantly until it is blended into the soup 4. Garnish with parsley and serve in a bread bowl from Panera
