Creamy Potato Soup

Name: Creamy Potato Soup
Yield: 10 servings
Ingredients: 15 each potatoes; 2 cup carrots; 1 each onion; 1 stalk celery; 1 stick butter; 3 cup Velveeta cheese; 1 can evaporated milk; 1 cup instant potatoes; salt; pepper

A Velveeta-based creamy potato soup — from the 2009 Elkin Soup Off.

Contributed by Tanya LeMay — Elkin, NC

CategorySoup, Main Course

Yield2 ½ servings3 ⅓ servings5 servings10 servings20 servings30 servings40 servings

Scale

¼×⅓×½×1×2×3×4×

2 ½ servings3 ⅓ servings5 servings10 servings20 servings30 servings40 servings

Soup, Main CourseYield 2 ½ servingsScaled Quarter — ¼×

Soup, Main CourseYield 3 ⅓ servingsScaled Third — ⅓×

Soup, Main CourseYield 5 servingsScaled Half — ½×

Soup, Main CourseYield 10 servingsScaled Original — 1×

Soup, Main CourseYield 20 servingsScaled Double — 2×

Soup, Main CourseYield 30 servingsScaled Triple — 3×

Soup, Main CourseYield 40 servingsScaled Quadruple — 4×

Ingredients

Tap one to check it off

Instructions

Chop the vegetables and cover with 2 inches of water. Boil until the potatoes are done.
Drain 1-2 cups of the water. Turn the heat off.
Add the butter, Velveeta, and evaporated milk.
Thicken with the instant potatoes. Salt and pepper to taste.

Ingredients

Tap one to check it off

Instructions

Chop the vegetables and cover with 2 inches of water. Boil until the potatoes are done.
Drain 1-2 cups of the water. Turn the heat off.
Add the butter, Velveeta, and evaporated milk.
Thicken with the instant potatoes. Salt and pepper to taste.

Ingredients

Tap one to check it off

Instructions

Chop the vegetables and cover with 2 inches of water. Boil until the potatoes are done.
Drain 1-2 cups of the water. Turn the heat off.
Add the butter, Velveeta, and evaporated milk.
Thicken with the instant potatoes. Salt and pepper to taste.

Ingredients

Tap one to check it off

Instructions

Chop the vegetables and cover with 2 inches of water. Boil until the potatoes are done.
Drain 1-2 cups of the water. Turn the heat off.
Add the butter, Velveeta, and evaporated milk.
Thicken with the instant potatoes. Salt and pepper to taste.

Ingredients

Tap one to check it off

Instructions

Chop the vegetables and cover with 2 inches of water. Boil until the potatoes are done.
Drain 1-2 cups of the water. Turn the heat off.
Add the butter, Velveeta, and evaporated milk.
Thicken with the instant potatoes. Salt and pepper to taste.

Ingredients

Tap one to check it off

Instructions

Chop the vegetables and cover with 2 inches of water. Boil until the potatoes are done.
Drain 1-2 cups of the water. Turn the heat off.
Add the butter, Velveeta, and evaporated milk.
Thicken with the instant potatoes. Salt and pepper to taste.

Ingredients

Tap one to check it off

Instructions

Chop the vegetables and cover with 2 inches of water. Boil until the potatoes are done.
Drain 1-2 cups of the water. Turn the heat off.
Add the butter, Velveeta, and evaporated milk.
Thicken with the instant potatoes. Salt and pepper to taste.

Notes

From the 2009 Elkin Soup Off.