potato cheese soup

Name: Potato Cheese Soup
Prep time: 20 min
Cook time: 35 min
Yield: 8
Ingredients: 8 cup(s) chicken stock; 32 ounce(s) bag hash brown potatoes, shredded; 1 pound(s) box velveeta; 1 cup(s) onion, chopped; 1 cup(s) celery, shopped; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 8 ounce(s) container sour cream; 1/2 to 3/4 cup(s) milk; 4 tablespoon(s) flour

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51 Pinches 1 Photo

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Anywhere, AL

Updated on Dec 1, 2012

Rate

prep time 20 Min

cook time 35 Min

method ---

yield 8 serving(s)

Ingredients

8 cups chicken stock
32 ounces bag hash brown potatoes, shredded
1 pound box velveeta
1 cup onion, chopped
1 cup celery, shopped
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces container sour cream
1/2 to 3/4 cups milk
4 tablespoons flour

How To Make potato cheese soup

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.

Step 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.
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