Wednesday, March 15, 2006
Cheesy Potato Soup
This is a favorite at my house, even though I never quite make it the same
way twice. The key, in my opinion, to making good potato soup is to boil the
potatoes in broth instead of water.
red bell pepper, chopped
chicken or vegetable broth
salt and pepper to taste
Scrub potatoes well (I personally don't peel them) and dice. Put potatoes, celery, onion, red bell pepper into soup pot and just cover with broth. Salt and pepper to taste. Boil until potatoes are tender. Add milk and simmer, partially covered, for 30 minutes. Dice Velveeta, put into soup, stir well. Serve once cheese is melted.
Variations: Great with breakfast's leftover bacon or pork sausage added right at the end. Also good with chives sprinkled on top. If you like spicy, add a little crushed red pepper or Tabasco. I sometimes add finely chopped carrots at the beginning with the other vegetables.