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Potato and Cheese Soup

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Ingredients

  • 6 Russet potatoes
  • 1 1/4 sticks margarine
  • 12 T. flour
  • 1 1/2 T. black pepper
  • 11 c. milk
  • 2 lbs. Velvetta cheese, cut into small cubes

Details

Servings 12

Preparation

Step 1

Peel potatoes and boil in salted water. Drain. Set aside.

In a 5 qt. soup pot melt margarine. Add flour and black pepper. Stir until smooth. Add 3 cups of milk and continue stirring until it thickens. Add 8 additional cups of milk. Continue heating to a full boil stirring constantly. Boil 5 minutes.

Break potatoes in a crock pot. Add cubed Velvetta. Add milk mixture and stir until cheese is melted.

EASY TO CUT IN HALF.

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