Tuesday, October 6, 2009

Cheesy Potato Soup

1 1/2 cups peeled chopped carrots
5 cups peeled chopped potatoes
1 1/2 cups chopped celery
1 tsp salt
6 cups water
1 can evaporated milk
2 tbsp chopped fresh parsley
1 cup skim milk
1 lb velveeta cheese cubed
2 cups diced ham
1/2 tsp pepper
In a 5 quart pot, combine carrots, potatoes, celery, salt and water. Boil 20 minutes.
Remove from stove and slightly mash potato mixture
Stir in evaporated milk, parsley, milk, chees, ham and pepper.
Return to stove and heat till bubbly

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