Tuesday, March 3, 2009

Golden Cream Soup

I've had this recipe for years and it is soooo good. I hadn't made it forever, (Seriously. My boys had never had it. Tragic, really.), and pulled it our for the boys and I last week when Headless Dad went to meet Headless Girl for dinner before church. It is really quick and easy-perfect for those nights when you need a quick, yummy dinner when you are running from sport to sport. And did I mention quick? About 30 minutes, start to finish, including chopping time.

Golden Cream Soup

3 cups chopped potatoes
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1 cup water
1 chicken bullion cube

Combine in large sauce pan, bring to a boil and simmer for 15-20 min.

Next, combine 1 1/2 cups of milk and 2 tablespoons of flour. Cube 1/2 lb (or a little more!) of Velveeta cheese, set aside.

When your 15 min. is up add milk mixture to pot and let simmer until slightly thickened, about 5 minutes. It's ok if you're impatient or in a hurry, it will still taste ok.

Now add the cheese, stirring almost constantly until all chunks are melted.

I usually would serve this with a big salad but we didn't have time that night. French bread is a great dipper. It's supposed to serve 6-8-HA! it served the 3 of us with one serving left over. It is really easy to double if you have a larger family or are having a crowd.

Go forth and enjoy-but don't blame me for the extra time you have to spend on the treadmill. You've been warned!

Headless Mom


kyooty said...

That looks yummy!!!

Keetha said...

Looks and sounds yummy - - - being meatless it would be great for anyone who gave up meat for Lent!

Cap'n Sam said...

Keep that recipe in reserve and we will be there soon !!

Anonymous said...

yum!! Just what I need for tomorrow night's crazy schedule!