Recipe - Mags Potato Soup

3 cup Red potatoes; peeled & cubed
1 cup Celery; chopped
1 cup Carrots; chopped
19 ounce Chicken broth
4 ounce Velveeta cheese; reduced fat
2 cup Evaporated skim milk
2 tablespoon White wine
One half teaspoon White pepper
One half teaspoon Creole seasoning; light
One half cup Parsley; chopped
One half cup Green onions; chopped

1. In a large pot, cook the potatoes, celery, and carrots in the chicken
broth until tender.

2. Mash the vegetables coarsely with a potato masher or a fork. Add the
processed cheese and stir over medium heat until melted.

3. Add the milk and stir again. Do not let mixture boil! Add the seasonings
and adjust if necessary.

4. Just before serving, garnish with the parsley and green onions.
Posted to recipeludigest Volume 01 Number 444 by RecipeLu
recipelu@geocities.com on Jan 04, 1998