Golden Cream Soup

If you enjoy potato soup, this version sports a few more veggies for variety and the cheese makes it a real comfort food. For variety, or so your men will consider it a meal in a bowl, stir in a cup or two of diced ham or diced cooked chicken!

3 C. cubed raw potatoes
1/2 C. celery slices
1/2 C. chopped onion
1/2 C. sliced carrots
1 C. water
1 chicken bouillon cube
1 T. parsley flakes
Salt and pepper to taste
2 T. real bacon bits or crumbled bacon
2 T. flour
1 1/2 C. milk
1/2 lb. Velveeta cheese cubed

In a soup kettle or two-quart pan, mix vegetables, water, bouillon, and seasonings. Simmer about 20 minutes or until the veggies are tender. Mix the flour into the milk until smooth and add to the pot, cooking until thickened (don’t boil it). Remove from heat and stir in the Velveeta until it’s melted. Makes 6-8 servings.

Kitchen Hint: Because this is a milk-based soup, it won’t keep long in the fridge and it won’t freeze well, so try to eat it all within a couple days of making it.

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