CREAMY POTATO SOUP
5 lbs white potatoes, peeled and small diced
2 medium carrots, peeled and grated
2 medium stalks of celery, fine diced
1 small onion, fine diced
2 sticks butter
2 cups milk
3 Tbsp flour
1 additional cup of milk
1 qt half & half
1 lb Velveeta cheese
salt & pepper to taste
Cook all veggies in salted water, until tender. Drain off all but about 1/2 cup water. Add the butter and 2 cups of milk. Simmer, stirring frequently for about 20 minutes. Do not let this boil. Add the thickening of flour and the additional cup of milk. You can also add more later if you think it needs more thickening but I used these amounts and the consistency was perfect. Add in the half & half and the velveeta cheese which you've chopped into squares to melt faster and easier. A word here about the cheese. Do not attempt to use regular cheddar cheese as there is way too much oil in it. I am not a fan of velveeta but in this recipe it provides flavor plus adds to the creaminess of the dish. Season with salt and pepper to taste. I added quite a lot because that's how we like it, but don't add until after you taste after the cheese is added. Don't ever let this come to a boil or it will separate. This delicate soup is best watched and stirred and treated gently. It is so worth it. This serves 20 and freezes well.
This is a tried and true recipe - much loved by my family.
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