Potato Cheese Soup

By jubies09

Ingredients

• 9 potatoes- peeled and cubed
• 1 1/2 carrot, chopped water to cover
• 4 1/2 stalks celery, chopped
• 1 1/2 onion chopped
• 3/4 cup margarine
• 6 cups milk
• salt and pepper to taste
• 3 tablespoons chicken soup base
• 3/4 pound Velveeta
• 1 tablespoon and 1 1/2 teaspoons cornstarch
• 3/4 cup milk

Preparation

Step 1

1. In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10-15 minutes, or until tender.

2. In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.

3. Drain all but about 2 cups of the water from the potatoes and carrots and replace with milk. Reduce heat to low and season with salt and pepper to taste.

4. Tansfer the onion and celery mixture to the pot and stir in the chicken base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.

5. In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.