Potato “Cheese” Soup

It’s not real cheese, it’s Velveeta (god only knows what’s in that) but it makes it delicious and I’m sure nutritious. This makes a really big pot, I like to cook big because we like leftovers. I usually freeze soup but potato soup doesn’t freeze well, so eat up.
2 medium onions
4 cloves garlic
48 oz chicken broth
2 bay leaves
14 potatoes peeled and cubed
2 cups milk
1/2 tsp salt
1/4 tsp pepper
16 oz Velveeta cubed
Sautee onions and garlic. Add chicken broth and bay leaves and cook while you peel and cube potatoes. Add potatoes and cook until soft. Remove bay leaves and add milk, salt and pepper. I use a hand blender to mash the potatoes and leave them a little lumpy. This is very important – remove from heat before blending! I didn’t do this the other day and it was exploding like a geyser because it gets so thick – I got a couple of blisters where the soup got on my skin and think I’m going to have a permanent scar (dumb ass!). Add Velveeta and stir until it melts.

1 Comment »

  1. Pat (BigMom) said

    Honey, how many people are you cooking for? Hope you have healed. P

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