Potato Soup

  • 2 stalks celery, chopped
  • 1/4 cup dry onion
  • 2 or 3 carrots, chopped
  • 3-1/4 cup chicken broth (or water with 5 bouillon cubes)
  • 6 medium potatoes, peeled and chopped
  • 3/4 teaspoon seasoned salt
  • Dash of garlic salt
  • Dash of black pepper
  • 1/2 lb Velveeta Cheese
  • 12 oz can evaporated milk
  • 1 cup whole milk


  1. While preparing potatoes, cook celery, dry onion, carrots, and chicken broth on low.
  2. Add potatoes, salt, garlic salt, and pepper, and cook until potatoes are tender.
  3. Mash slightly.
  4. Add milk, evaporated milk, and Velveeta, and heat until cheese is melted.

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