Monday, November 20, 2006

Best Potato Cheese Soup EVER!

4 medium potatoes, diced
1 onion, chopped (depending on your taste)
3/4 c. green bell pepper chopped (I don't add quite this much)
3 T. margarine
3 chicken bullion cubes (or 1 T. granules)
4 1/2 T flour
2 c water
2 c milk
8 oz velveeta cheese
1 cup shredded cheddar cheese (I use mexican blend or 4 cheese blend)
1/4 t. pepper

In a large saucepan, saute first 3 ingredients in the margarine until the onions are clear.
Add flour and toss to coat.
Stir in bullion, water and milk and continue cooking, stirring occasionally until smooth and thick.
Remove from heat, add cheeses and pepper.

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