Ben's Potato Soup

Thick, creamy, rich. The ultimate comfort food for a cold winter night.

BEN'S POTATO SOUP
1 celery rib, thinly sliced
1 small onion, chopped
2 Tablespoons butter or margarine
2 envelopes chicken gravy mix
1/4 teaspoon celery salt
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/4 teaspoon pepper
4 cups 2% milk
5 medium potatoes, peeled, cubed
1 cup Velveeta 2% processed American cheese, cubed

• Boil potatoes, drain and set aside.
• In a large saucepan, saute celery and onions in butter until tender.
• Stir in gravy mix and seasonings; gradually add milk.
• Bring to a boil; cook and stir constantly for 2 minutes.
• Reduce heat, stir in potatoes and cheese.
• Cook and stir until potatoes are heated through and the cheese is melted.

YIELD: 6-8 servings


SOURCE: Taste of Home Magazine - October/November 1999 (original recipe was entitled "Jeff's Potato Soup")

Pair this soup with Crusty Homemade Bread Bowls (pictured above) for a delightful meal!