Rainy Weather Soup

"Cheesy Potato Soup" ~ From the kitchen of Pam Riddle


1/4 cup butter
1 medium onion (chopped)
1 cup celery chopped (include some tops)
6 potatoes cut in cubes
1/4 cup dried parsley
1 tsp. salt
1/4 tsp. pepper
1 quart chicken broth
3 cups cream (half & half)
2 tbsp. cornstarch
1 tsp. MSG (Accent) (flavor enhancer) - you can leave this out if you're not comfortable with it
1 to 1-1/4 lbs. Velveeta Processed Cheese Brick cut in cubes

Chop onion and saute in butter until soft.

In a large kettle, combine butter, onion, celery, potatoes, parsley, salt and pepper, and chicken broth. Simmer for 30 minutes. Remove from heat and place about half of the cooked potatoes in a blender along with the cream and cornstarch. Blend together and return to the kettle bringing to a boil to thicken. Add all cheese cubes and stir until melted. Add MSG (Accent) and serve hot. You can also add turkey ham and allow the soup to simmer in a crockpot until ready to serve.

Hints: I wind up pureeing most of the potatoes. I'm not too wild about having too many "chunks" of potatoes in it.

Don't let the soup come to a rolling boil. You just want it to get hot enough to thicken but not curdle the cream. When it's thick enough for your taste, turn down the heat.

I often make a double recipe and just use the whole 2 lb. block of Velveeta cheese.

*I left out the MSG and I didn't notice a change.