| | Directions | | Simmer the onion, carrots, and celery in the chicken broth, salt, pepper, and parsley until the vegetables are tender. Thicken with the flour and butter mixed together as a roux. Add cream, milk and Cheese Whiz. Stir until you reach your desired consistency. (I have made this using only milk in place of the cream, it not as rich but still delicious.) Add the peeled, boiled and diced potatoes. Heat through. You can top this soup with bacon, cheddar cheese or green onions. |
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| Ingredients | | - |  | 3 cups chicken broth |
| - | | 1 cup onion |
| - | | 1 cup carrots, diced |
| - | | 1 cup celery, sliced |
| - | | 2 teaspoons salt |
| - | | 1/4 teaspoon pepper |
| - | | 2 tablespoons parsley |
| - | | 3/4 cup flour |
| - | | 3/4 cup Butter |
| - | | 2 cups cream |
| - | | 2 1/2 cups milk |
| - | | 16 ounces Cheese Whiz |
| - | | 10 potatoes, boiled & diced |
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