Post by TandB on Feb 16, 2007 9:27:15 GMT -5
3 C chopped potatos
1/2 C celery
1/2 C carrots
1/4 C onion
1 C water or chicken broth
1 tsp parsley
1/4 tsp salt
1 chicken bouillon cube
1 1/2 C milk
2 Tbsp flour
1/2 lb Velveeta cheese
Combine veggies, liquid, seasoning, bouillon cube, simmer 15-20 min. Add milk slowly to flour until well blended. Add to hot veggies. Cook and stir until boils and thickens. Add cheese, stir until melted.
**This the basic recipe. I messed up the first time I made it and put the flour and milk in with everything else. Turned out great.
I also never measured the ingrediants. I used a whole onion, a bunch of carrots, enough celery to make me happy etc.
We have already "improved" this recipe. We add bacon (real, cooked), broccoli, green pepper. You could add red pepper for color.
The chicken broth tastes better but water will work. I didn't do all the stiring until I was melting the cheese in the soup. You don't have to use velveeta, we use american sliced cheese the first time since we didn't have any velveeta.
It makes however many servings you want.
Since I have never really measured the what the recipe says, I really don't know how much the orginal makes. 
1/2 C celery
1/2 C carrots
1/4 C onion
1 C water or chicken broth
1 tsp parsley
1/4 tsp salt
1 chicken bouillon cube
1 1/2 C milk
2 Tbsp flour
1/2 lb Velveeta cheese
Combine veggies, liquid, seasoning, bouillon cube, simmer 15-20 min. Add milk slowly to flour until well blended. Add to hot veggies. Cook and stir until boils and thickens. Add cheese, stir until melted.
**This the basic recipe. I messed up the first time I made it and put the flour and milk in with everything else. Turned out great.
I also never measured the ingrediants. I used a whole onion, a bunch of carrots, enough celery to make me happy etc.
We have already "improved" this recipe. We add bacon (real, cooked), broccoli, green pepper. You could add red pepper for color.
The chicken broth tastes better but water will work. I didn't do all the stiring until I was melting the cheese in the soup. You don't have to use velveeta, we use american sliced cheese the first time since we didn't have any velveeta.
It makes however many servings you want.
Since I have never really measured the what the recipe says, I really don't know how much the orginal makes. 
