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Allan’s Heart Attack Potato Soup

Allan Seymour | Dairy

This soup is not for the faint (or unhealthy) of heart. It’s loaded with all kinds of goodies AND tons of cholesterol. Delicious but don’t over indulge.

Ingredients

4 cups cubed potatoes (about 2 lbs.)

2 cups chopped onions

1 cup thinly sliced carrot

1 cup celery, thinly sliced

6 to 7 cups vegetable broth

3/4 teaspoon white pepper

1/2 cup flour

1/2 cup butter, melted

1 cup whipping cream

1/2 cup shredded Processed cheese (any process cheese product)

thinly sliced green onion



Instructions

In a 4-qt. large, heavy sauce pot combine the potatoes, onion, carrots, celery, broth and pepper. Bring the mixture to a boiling; reduce heat. Cover and simmer 20 minutes or until vegetables are tender. Stir together flour and melted butter; stir into soup mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in whipping cream; heat through. Ladle into bowls. Sprinkle with cheese and green onions.