Ingredients for Aunt Lulabell's Potato Soup
- 1 cup diced celery
- 2 onions, diced
- Not found in primary recipe
- 1/2 cup butter
- Not found in primary recipe
- 1/2 teaspoon celery salt
- Not found in primary recipe
- Not found in primary recipe
- 1/2 teaspoon black pepper
- 1 1/2 cups milk
- 10 potatoes, peeled and cubed
- 1 lb Velveeta cheese, cubed
- 4 carrots, peeled and diced (optional)
- 2 (10 3/4 ounce) cans cream of chicken soup
- 1 (10 3/4 ounce) can chicken broth
- 1/2 teaspoon garlic powder
- 1 teaspoon salt (or to taste)
- 1/4 cup fresh parsley, chopped (for garnish)
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How to Make Aunt Lulabell's Potato Soup
- Melt 4 tablespoons of butter in a large saucepan over medium heat. Add 2 cups of diced celery and 1 cup of diced onion. Cook until softened, about 5-7 minutes.
- Stir in 1 packet (1 ounce) of your favorite gravy mix and 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of black pepper.
- Gradually whisk in 4 cups of milk, stirring constantly to prevent lumps.
- Bring the mixture to a gentle boil, stirring occasionally.
- Reduce heat to low, and simmer for 2 minutes, stirring frequently.
- Add 3 cups of peeled and cubed potatoes. Stir in 1 cup of shredded cheddar cheese.
- Continue to cook and stir until the potatoes are tender and the cheese is melted and creamy, about 10-15 minutes.
- Taste and adjust seasonings as needed. Garnish with fresh chives or bacon bits before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
8g
Fat
30g
Carbs
13g
