Perfect for a cold evening-- Perfect Potato Soup
I was raised in German/Amish influenced Pennsylvania. This hearty potato soup was one my Mom made often, and to this day, it remains one of my favorites. I taste one bite, and I'm home.
You Will Need
Sauté onions, celery, carrots, salt, pepper, garlic, and 3 diced potatoes in butter in a large Dutch oven until vegetables are soft. Bake the other potatoes by poking with a knife several times per side and cooking in the microwave for 5-6 minutes, until soft.
When vegetables are tender, add in flour and gradually stir in enough milk to make a creamy, somewhat thick soup.
Add in Velveeta and the mashed pulp from baked potatoes.
Add in chicken bouillon and ham and heat until very hot, but not boiling (soup will thicken as you stir– keep scraping the bottom). Adjust spices to taste and serve immediately, garnished with shredded cheese and crumbled bacon, if desired