Potato Cheese Soup

Peggy Bockler

By
@pbockler

*


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Serves:

8

Prep:

20 Min

Cook:

35 Min

Ingredients

8 c
chicken stock
32 oz
bag hash brown potatoes, shredded
1 lb
box velveeta
1 c
onion, chopped
1 c
celery, shopped
1/2 tsp
salt
1/2 tsp
black pepper
8 oz
container sour cream
1/2 to 3/4 c
milk
4 Tbsp
flour

Directions Step-By-Step

1
Combine the chicken stock, potatoes, Velveeta, onion, celery, salt and pepper in a large pot. Bring to a gentle boil. Reduce heat to medium-low; cover and simmer until the potatoes are tender, about 30 minutes.
2
If you would like your soup thicker, wisk together 1/2 to 3/4 cup of milk and 4 tablespoons of flour making sure there are no lumps. Bring the soup back up to a gentle boil and add the milk/flour mixture and stir to thicken. Reduce heat to medium/low again. Add sour cream at the end before eating letting it simmer long enough for the sour cream to get hot.

About this Recipe

Course/Dish: Cream Soups