Kay's Potatoe Soup
Delicious and filling and no milk involved
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1Boil 10 lbs of potatoes, salt and pepper to taste and 1 stick of butter, in stock pot until soupy careful to not scorch DO NOT Drain water off.
2While the potatoes are boiling sautee in 1 stick of butter, 1/4 c diced celery, 1/4 c diced carrots and 1 small onion diced when soft trsfr to soupy potatoes.
3Turn down heat and stir occasionally to not scorch soup.
4Before serving add 1 lb velveeta pinched up, 1 can of cream or mushroom soup and can of cream of chicken soup (you may substitute cream of celery for the cream of chicken if you only have that on hand)salt and pepper to taste and simmer until blended