Comfort Food

Potato Cheese Soup

Boil all of these items in a stockpot for 20-30 minutes:

5 Cups Chicken Broth (You can use bouillon cubes instead of buying the cans of chicken broth)

1 ¾ Cup Celery Chopped

¾ Onion

6-8 Cups Diced Potatoes

1 tsp Salt

A few shakes of Pepper

2 Grated Carrots (or 4 of the small mini kind cut up)

1 can of Corn

(my sister likes to use frozen broccoli & cauliflower)

To make the sauce, melt the following together in a saucepan:

¾ Cup Butter (melt the butter first & then add the flour)

¾ Cup Flour

Stir in well over low heat (It will take a while to thicken. Stir constantly with wire whip):

2 cups milk—or if you want it rich use half & half

8 oz of processed cheese cut up in small chunks

Add the sauce to the stockpot. If the soup does not thicken to your liking, add some potato flakes if you have some. Sometimes I drain excess water from the stockpot before I put in the sauce, save it though in case you want to add it back into the soup.