Cheesy Potato Soup
6-8 medium potatoes, peeled and cut in small pieces
1 onion, diced
2 carrots sliced
2 stalks celery, sliced
4 chicken bouillon cubes or 4 tsp. chicken granules
16 oz. Cheese Whiz (Walmart brand works)
2 quarts water (8 cups)
2 sticks butter
3/4 cup flour
1 tsp. season salt
pepper to taste
Prepare all of your vegetables and set aside. Keep potatoes in a bowl of cold water to prevent browning. Bring water and bouillon cubes to a boil in large soup pot. Add carrots, onions and celery. Cook 10 minutes. Drain potatoes and add with other vegetables. Cook 15 minutes or until vegetables are tender. The carrots just need a little longer to cook :)
In saucepan, melt butter and gradually add flour, season salt and pepper. Bring to boil stirring constantly with wire whisk until bubbly. Add flour mixture and cheese whiz to soup, stir until well combined.
Serve with oyster crackers (my personal favorite for this soup. Add additional salt and pepper if needed.
This is a great make ahead dish because it can go right in the crock pot. I just keep it warm until ready to serve.