Glorified Potato Soup
This is one of those from scratch but quick soups; we lovingly call it Glorified Potato Soup. You can have a hearty soup in less than 30 minutes. Double or Triple recipe for larger batches. Timings don’t change much for this kind of recipe.
2 chopped potatoes (skins left on are ok)
3 chopped celery stalks
3 chopped carrots
1 chopped onion
1 chopped red or orange bell pepper (any color is fine – we just like the orange and red)
2 cups water
1/2 teaspoon salt (more or less to taste)
1/2 teaspoon pepper (more or less to taste)
1/2 teaspoon garlic powder (more or less to taste)
2 cups chopped broccoli and/or cauliflower (fresh or frozen)
2 cups milk
1/2 lb. Velveeta (or similar) pasteurized prepared cheese product, cut into cubes
2 tablespoons chopped fresh parsley
Parmesan cheese – to taste
1. In a large pot, bring potatoes, water, celery, carrot, onion, seasonings, and bell pepper to a boil.
2. Reduce heat and cover for 10 minutes.
3. Stir in the broccoli and simmer for an additional 5-10 minutes, or until vegetables are tender.
4. Reduce the heat to low and add the milk and cheese.
5. Stir continuously until the cheese has melted. Do not boil soup or the cheese will burn.
6. Stir in parsley and sprinkle with Parmesan cheese.
Makes about 4-6 bowls.
** Toss in cooked chicken, tuna or any other left over meat to pump up the protein.
This is a delicious soup that can be whipped up pretty quickly. Adding protein really elevates it to a meal. Of course the cheese is so smooth and adds a wonderful depth to the soup.
You can also make this in your slow cooker. Just toss everything except the milk and cheese in the slow cooker and cook on low for 6-8 hours. Add the milk and cheese (cut the cheese up into smaller cubes or grate) about 15 minutes before serving. Stir frequently to prevent sticking and to make sure the cheese is completely melted.
If freezing for later meal, allow to cool before adding milk and cheese. When ready to use, thaw in refrigerator overnight or place in pan over low heat and bring to temperature. Once soup is hot, add the milk and cheese. Stir constantly until the cheese has melted and is blended. Be gentle with the soup as the vegetables are soft and will smash easily.