Thursday, October 9, 2008

Friday's Recipe

Cheesy Potato Chowder

2 c. diced potatoes
1/2 c. chopped celery
1/2 c. grated carrots
1/4 c. chopped onion
2 c. water
8-10 oz. Velveeta cheese

White sauce:
6 T margarine
1/4 c. flour
2 c. milk

Cook vegetable for 10 minutes in the 2 cups water. While vegetables are cooking, make a white sauce. Add white sauce to cooked vegetables (do not drain vegetables). Add Velveeta cheese to soup and simmer until melted.

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