I learned this recipe from my mom. It was a staple in our home when I was growing up, and was served with warm homemade bread! Yummy! My mom made it often because it was inexpensive for our family of 7. Velveeta cheese isn’t cheap now, but if you have a large family to feed this meal is still inexpensive and filling, especially when paired with some homemade bread or rolls. It always brings back good memories when I make this. Not to mention it’s easy to make!
5 medium sized potatoes, peeled and chopped into bite size pieces
1 cup diced onion
1 cup chopped celery
1 cup chopped carrots
1 pound Velveeta Cheese, cut into cubes (If you are on a budget, you could use the generic version, but it’s not quite as creamy and gives the soup a grainy texture)
2-3 cups milk (2% or whole cow’s milk works best)
Salt and pepper to taste
Place potatoes, onion, celery, and carrots in a large pot and cover with water about an inch over the top of the vegetables. Bring to a boil then cover and reduce heat to low. Simmer for about 20-25 minutes or until everything is tender when poked with a fork.
Drain roughly half the water from the pot, do not drain it all. Place back on burner, add 2 cups milk, cheese, and salt and pepper. Mix then replace lid.
Let cook until cheese is melted, stirring occasionally. Add more milk for a lighter consistency.
Some add in options include:
Cooked Ground Beef
Sliced Green Onions
French Fried Onions
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