Wednesday, January 03, 2007

RECIPE of the Day - 1/03/2007


As promised, here is a nice, hearty soup for the cold winter weather. I suggest using Knorr bouillon whenever possible due to the lower sodium content. It also has a richer flavor.




Velveeta Potato Soup

3 cups diced potatoes
1 cup water
1/2 cup diced carrots
Chopped onions, to taste
1 teaspoon parsley flakes
2 chicken bouillon cubes
1/2 teaspoon salt
Dash of pepper
1 1/2 cups cream
2 tablespoons all-purpose flour
1/2 pound sliced Velveeta cheese

In a large saucepan, combine potatoes, water, carrots, onion, parsley flakes, bouillon cubes and seasonings. Mix well. Cover and simmer 15 to 20 minutes, or until vegetables are tender.

Gradually add milk to flour mixing well. Add milk mixture to vegetables. Cook just a few minutes, until thickened. Add cheese slices and stir until melted.

Serves 6.

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