Recipe(s) of the week! "Potato Soup" and "Potato and Onion Soup"

It looks as if we might have another day or two of cool weather this week, so let's do recipes for some soup before warm weather sets in.  Both of these recipes are very good.  One is quick and easy and the other a little bit more involved.

The first is just "Potato Soup."  This comes from Tommie Holbrook, English teacher from SBEC.

2 cans- Cream of Potato Soup

1 can- Cream of Celery Soup

1 32 oz. bag- Frozen shredded hash browns

2 cups- Shredded Velveeta

2 cups- Milk

2 cups-Water

Use only half of the hash browns and put in soup pot. Add remaining ingredients.  Remember all canned soup is high in sodium.  So use salt sparingly.  Pepper if desired.

Simmer until warm.

Really good with warm Hawaiian Bread.

Next----------------Potato and Onion Soup

2 lbs. of potatoes-coarsely chopped

1 large onion

4 TBSP butter

1 carrot- coarsely chopped

1 rib celery - coarsely chopped

Salt and Pepper

 2 cans of chicken broth

2 cups half and half

1 cup grated American cheese  (I use Velveeta)

Barely cover potatoes with 1 can of chicken broth.  Simmer until done.  Remove half of the potatoes.  Put remaining half into the blender and blend until smooth. 

Saute onion, carrot, and celery lightly in butter. Put in blender with other can of broth and blend until finely grated.  Add back to potatoes and heat to simmering. 

Add salt and pepper & half & half.  Simmer until steaming hot----BUT----DO NOT BOIL.  Add grated cheese, stir and heat to simmering temperature. 

This is really really good the second day when all of the seasonings blend together..

Very very rich.

Good with grilled cheese sandwiches.

Enjoy