I wait all year for the weather to get cool enough for potato soup. When the weather here finally dropped below 80, I jumped at the opportunity! I love this soup and I could eat its leftovers every day for a week and not get tired of it.
- 6 cups potatoes, chopped
- 2 cups water
- 1 cup celery slices
- 1 cup carrot slices
- 1/2 cup onion, chopped
- 2 tsp parsley flakes (or a tablespoon or so of fresh parsley chopped up!)
- 2 cubes of chicken bouillon or 2 tsp. chicken starter
- Salt and pepper to taste
- 3 cups milk
- 4 Tbsp. flour
- Sliced Velveeta and shredded cheddar
- Combine potatoes, water, celery, carrots, onion, parsley, bouillon, salt, and pepper in a large pot and bring it to a boil.
- Reduce heat, cover, and simmer for 15-20 minutes.
- Blend the milk and flour well. I’ve done this several ways, but the best two I’ve used have been shaking it up really well in a mason jar or slowly adding milk to the flour over low heat on the stove top. Both work adequately, but you can get creative! You just don’t want to end up with flour chunks.
- Add the milk and flour mixture to the veggies and broth and cook until thickened, stirring frequently.
- Once it’s started thickening, add a few slices of Velveeta (I used 5 or 6 last time, but a little bit more or less won’t ruin anything) and around a cup of shredded cheddar. Stir that up until it’s melted and you’re ready to go!
*PRO TIP* – As a child, my mom would make this with a pound of cubed Velveeta stirred in. I’ve done it that way too and it’s pretty intense. The leftovers become so solid you can slice them. Kids love it though, so you can do that too if you want!