Thank you, my sweet, little maternal Irish grandma, Tennie Anna (Hill) Mullins, for giving me a love of good old-fashioned potato soup.  This is a combination of my grandma’s version of potato soup, along with a little of potato soup recipes borrowed from Judy Gunstream, Pat Miller,  Tommye Johnson, and Betty Paul. This one is my own, I think, with a little help from the ladies named above, all highly-respected cooks in the community. Grandma loved to make this soup, especially for her only two grandchildren,Karen (Mullins) Pugh and me, Anne (Hardy) Payne.
Equipment needed:1 large soup or cooking potLid for soup or cooking pot1 ladle1 large cooking spoonMeasuring cupMeasuring spoonsKitchen knife for slicingFork for piercing potatoes
Ingredients:4 med. potatoes, peeled orunpeeled, sliced, white/red2-32 oz. pkgs. chickenbroth1 sml. pkg. grated carrots1 sml. pkg. chopped onions2 Tbsp. parsley flakes1 Tbsp. celery salt1 Tbsp. Kosher salt1 tsp. basil leaves2 sticks margarine or butter2 c. whole milk OR half/half3 Tbsp. flour1 lb. VelveetaCheese, sliced
Directions:In large pot, add sliced white or red potatoes, both cartons of broth, grated or shredded carrots, fresh or frozen chopped onions, parsley flakes, celery salt, Kosher salt, basil leaves, and 2 sticks margarine or butter.  Cover and simmer until potatoes can be pierced easily with fork for doneness.  Next combine whole milk or half and half with flour until smooth in measuring cup.  Then, immediately add to soup.Bring to a boil again on low to medium-low heat.  Stir for several minutes.  Finally, add Velveeta cheese, sliced or cut in cubes.  Stir until cheese melts, heating at low.  
My grandma did not have Velveeta, parsley flakes, celery salt, Kosher salt, or half and half available in the Ozarks of Missouri!  She was a great but simple cook, born in 1896 in the hills of Gainesville, MO.  She passed in February 1976, 19 days after my grandfather passed.  Love you, Grandma and Grandpa!

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