Cheesy Potato Soup

Annie Benson Peevler

  • 3/4 C. chopped onion
  • 3 T. butter
  • 4 to 6 C. diced potatoes
  • 1/4 C. flour
  • 8 oz. Velveeta cheese
  • 1 can Campbell’s Pepper Jack Cheese
  • 3/4 C. shredded carrots
  • 1 t. basil
  • 2 cans or 3 C. chicken broth
  • 1 1/2 C. milk
  • salt and pepper to taste

In pot sautee onion, carrots and basil in 1 T. butter until tender, add potatoes and chicken broth and boil until potatoes are tender (10 to 12 min.)

In a small pan or skillet melt remaining butter, stir in four, add this to soup and stir for a few minutes.

Add Velveeta cheese, can of pepper jack soup, milk, salt and pepper. Cook and stir until cheese melts.

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