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Today is September 24, 2020

Cheesy Potato Soup

Soups & Salads

Ingredients

6 to 8 medium potatoes
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
1/2 stick margarine
1 (8-oz.) pkg. Velveeta cheese, cubed
1 (8-oz.) pkg. Monterey Jack cheese, cubed
1 can evaporated milk
2 cans cream of celery soup

Instructions

Peel potatoes and dice into medium to small cubes. Add just enough water to cover potatoes and boil until tender, but not mushy. Do not drain. Saute onions, celery and carrots in margarine, and add to potatoes. Add Velveeta cheese, Monterey Jack cheese, milk and soup. Stir until cheese melts. Simmer for about 1 hour, or heat in slow cooker on high for 2 hours.

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