>> Cheesy Potato Soup >>

Nothing tastes better than a bowl of steaming soup on a chilly autumn evening. Vegetable soup, tomato soup, chili, chicken noodle soup, clam chowder...I even had a chance to try pumpkin soup a couple of weeks ago (and it was really good!). But of all the soups that I've tried, my all time favorite remains cheesy potato soup. I was sort of craving it a few days ago, so I volunteered to make it for supper. It's the perfect blend of cheesy-ness and tender veggies on a chilly evening. Only problem is that I accidentally put in way too much cheese...instead of doubling it like I did with the rest of the recipe, I quadrupled it. Still not sure how that happened...

So, if you're looking for an idea for supper tonight, here's a suggestion. It doesn't take a ton of effort, and it's quite delicious :)

Cheesy Potato Soup

ingredients
- 2 or 3 cups potatoes, diced
- 1 1/2 cups celery, diced
- 1 1/2 cups carrots, diced
- 1/2 cup onions, chopped
- 3 cups milk
- 1/4 cup flour
- 6 oz. Velveeta cheese
- 2 cups water
- 3 chicken bouillon cubes

Bring water and bouillon cubes to a boil. Add first 4 ingredients and cook until vegetables are tender. Add milk, flour, and cheese until well blended. Serve hot. Can use broccoli or cauliflower if desired.

Enjoy!