This was in Susan’s last October column.
Potato Cheese Soup
We recently visited with some family in Lebanon, Indiana, and my cousin Kristin made this simple, quick and easy soup for us while we were there; it tasted good on that cool Indiana day, and with people we love very much. You can also add chopped ham to this recipe or use in place of chicken. If using ham, adjust salt as needed.
4 cups cubed potatoes
2 cups sliced carrots
Diced onion
4 chicken breasts, cooked and shredded
For the sauce:
3 tablespoons butter
3 tablespoon flour
4 cups milk
1 -2 cups Velveeta cheese
Simmer chicken in small amount of water, just to cover, until tender. Remove from broth and cut chicken up into small pieces. Set aside. In the chicken broth cook the potatoes, onion and carrots until potatoes are tender. In a saucepan, make a sauce by melting butter and blend in flour; stirring constantly. Add in milk and cook until thickened. Stir in cheese until melted. Add to potato mixture, add chicken and warm but do not boil. Adjust salt and pepper as desired.
God Bless and have a GREAT DAY!
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