Cheesy potato soup is one of my family's favorite meals. I got the original recipe years ago, and I worked on it for a few months, tweaking it a little each time I made it. We had it this weekend, for the first time in months. (According my oldest, now that I'm done with college, "We're having real food for the first time in a year - or three.")
It's super easy - peeling the potatoes is the hardest part!
· 8 cups potatoes, peeled and diced
· 1 small onion
· 3 stalks celery
· 5 cups water
· 5 teaspoons salt, divided
· 1 stick butter
· 4 cups milk
· 1/4 cup flour
· 1/2 teaspoon pepper
· 1 teaspoon dry mustard
· 1 (14 oz) can tomato sauce
· 1-2 teaspoons Worcestershire sauce
· 1/2 pound Velveeta
1. Finely chop onion and celery; add potatoes and put in water with half of the salt; boil until tender.
2. In a separate pan, combine butter, milk, flour, pepper, dry mustard, and the rest of the salt; heat until butter is melted and all ingredients are combined.
3. Shred or thinly slice Velveeta and add to butter/milk mixture, stirring until melted.
4. Combine cheese/milk/butter mixture with potatoes.
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