Here is a family favorite that my kids love! Super Simple and so very tasty!
Years ago, I was at a weekend scrapbooking get-together that my dear friend, Ginger was hosting. This was the soup she provided that night and after 3 or maybe 4 bowls I told her she had to give me the recipe. I have then made it for many others (with a slight variation from her crock pot) and passed on Ms Ginger’s Potato Soup to countless others.
I am all about simple ingredients that can be kept on hand for these throw together, cold weather, comfort foods!
2 pounds diced frozen potatoes
2 cans cream of celery soup
2 cups broth****
2 1/2 Cups milk
1 pound processed cheese melt (Velveeta)
In a large pot, bring about 6-8 cups of water to a boil. While waiting for your water to boil, cube the processed cheese.
Using a bag of frozen cubed potatoes is just that step that keeps this all super easy and quick. But if you don’t have a bag around, peel and cube some poatoes.
When your water has come to a boil, add the potatoes and cook for about 10-12 minues.
Drain your potatoes but KEEP the potato broth that the water and potatoes made. (This is that 2 Cups of broth*** mentioned in the ingredients.)
Pour 2 Cups of the potato broth back into the pot. Keep the remaining broth in case you need more liquid if the soup is too thick for your liking.
Now add the celery soups, the milk, and the cubed cheese and stir this up until well mixed. Heat this back up and then add the potatoes back to the soup.
Gently stir this all together and allow to simmer for another 5-10 minutes.
Now, I love it served with croutons and bacon bits. My husband likes the oyster crackers and cheddar cheese on top. But this soup is quick, easy and so very good on a cold, wet Carolina winter evening.