Potato Cheese Soup with Velveeta® So Tasty

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Potato Cheese Soup with Velveeta®

"A rich potato soup that still has carrot, onion and celery. The fowl base also contributes to its complicated taste. Chicken base is a sturdy reduction of chook stock that is commonly bought in a resealable plastic jar and have to be stored refrigerated."

Ingredients :

6 potatoes - peeled and cubed
1 carrot, chopped
water to cowl
three stalks celery, chopped
1 onion, chopped
half cup margarine
4 cups milk
salt and pepper to flavor
2 tablespoons bird soup base
8 oz. Processed cheese meals, cubed
1 tablespoon cornstarch
half of cup milk

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H15M

In a big pot over excessive warmness, combine the potatoes and carrot with water to cover and boil for 10 to fifteen minutes, or until tender.
In a separate large skillet over medium warmth, saute the celery and onion within the margarine for approximately 10 mins.
Drain all however approximately 2 cups of the water from the potatoes and carrots; upload 4 cups milk. Reduce warmth to low and season with salt and pepper to flavor.
Transfer the onion and celery aggregate to the pot and stir within the hen soup base. Heat slowly, then upload the cheese. Allow the cheese to soften, stirring all together well.
In a small bowl, dissolve the cornstarch inside the half of cup milk and pour into the soup. Mix properly until thickened.

Notes :

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