Thursday, August 28, 2008
This is a recipe that my dear friend Carmel shared with me a few years ago. She gets a lot of flack from people about this soup recipe since it is not in any way healthy or good for you. People see the recipe and call it "Heart Attack Soup" or mention how their arteries are clogging just from scanning the ingredients list. BUT...... one taste of this soup usually stops the comments in their tracks. It's one of my favorite comfort foods. Everything in moderation, right?
1 stick butter
1 med onion - minced
1 cup grated carrot
1/2 cup of chopped celery
Saute these together until tender. I usually just chop the onions and carrots.
Add: 4 cans cream of potato soup
1 lb Velveeta cheese, cut into small chunks
8 oz sour cream
4 cups milk
salt and pepper to taste
I usually put this in a big crock pot and just slow cook it all day, but you can make it in a pot on the stove, as well.
If you make it on the stove, just heat, stirring occasionally until hot and melted. The same goes for using the crockpot, just use the cover. And throw the "never open the lid of a crockpot" rule out the window with this soup. You'll find yourself checking, stirring and tasting often with this one!
Carmel's disclaimer- There are a lot of ways to make this healthier....reduced fat soups, sour cream, don't use as much butter/margarine, fat free milk, etc.
But who would want to do that? Make it the fatty way and enjoy it! I've been known to throw in broccoli, cauliflower and/or bacon and ham bits on occasion.