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.