March 12, 2009

Cheese Soup

3 carrots

3 ribs celery

NOT 1 lg. onion

4 T butter

2 (14.5 ounce) cans chicken broth

2 cans Campbells Cream of Potato soup

1 lb. Velveeta, cubed

8 oz. sour cream

Optional: round sourdough loaf

Chop carrots, celery, and NOT onion and saute in butter. (I substituted 1 teaspoon of minced garlic for the onion, omitted the celery, and doubled the carrots.)

Add chicken broth and simmer 30 minutes.

Add cream of potato soup; stir well.

Add Velveeta. Simmer 10 minutes, stir to prevent scorching.

Before serving, add 8 oz. sour cream and stir well.

Makes 2 quarts.

**This soup is great served in a bread bowl. I bought a sourdough loaf from H.E.B. and cut a circle in the top of it, clearing out the insides, leaving a thick enough crust to hold the soup. I saved the insides and served with the soup. (Riley loved his "dipping soup!") Place sourdough bowl on cookie sheet and bake at 300 degrees until toasty. Serve soup in warm bowl.

We all loved it! I think it would be great with chopped broccoli, ham, and just about any other vegetable that you like.