Thursday, March 19, 2009

Cheesy Potato Soup

Cheesy Potato Soup
by Tecia Brinkerhoff

6 cups cubed potatoes
2 cups sliced celery
2 cups cut carrots
1 cup diced onions
4 chicken bouillon cubes
1 tsp. Basil
4 cups water

12oz cheese Whiz
¾ cup flour
1 quart half & half
¾ cup butter
2 cups milk

Boil first 7 ingredients in large soup pan.

In saucepan, melt butter, add flour. Cook, stirring constantly, to caramel color. Add milk, cheese whiz and half and half. Stir, cook until thick and creamy.

Add to vegetables and mix well.

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