Sabina was my mother-in-law, a wonderful woman, and a fantastic cook.  She is deeply missed.  I will be posting a different recipe here each month, so be sure and check back.

September’s recipe is a HUGE FAVORITE of our family’s, and with the weather getting cooler, this is a great time to try it out.  Just typing up this recipe makes me want to go make it right now.   Even though it’s a cheese soup, it’s not a thick, goopy soup, but rather a fairly thin, flavorful soup with the veggies.  I serve it in a hearty crock-type bowl with some crusty bread. 

NOTE:  If you’re new to cooking, make sure you use EVAPORATED milk.  It’s different from the sweetened condensed milk used in many dessert recipes.  (Waaaaay different.)

MOM’S CHEESE POTATO SOUP

•  6 to 8 Medium Potatoes, peeled and cubed
• 3 Carrots, peeled and sliced
• 1 Medium Onion, chopped 
• Salt and Pepper to taste
• * 2 Chicken Bouillon Cubes
• * 5 Cups Water
•  1 Stalk Celery, chopped
• 1 tsp Parsley, chopped
• 1 Clove Garlic, crushed

      ——————————–

• 2/3 Stick Margarine or Butter
• 1 pound Velveeta Cheese, cubed
• One 13-oz Can Evaporated Milk

• Combine all ingredients except the cheese, milk, and butter (or margarine). Cook until the vegetables are tender.
• Add the butter (or margarine). Remove from heat. Add cheese and milk. Stir until cheese is melted.  Enjoy!

 * I substitute 5 cups prepared (in the can or carton) chicken broth for the bouillon cubes and water.  Extra tasty and less salty.