Potato Bean Cheese Soup

Here is the recipe for the the soup made my Evaly Hansen for the RS Holiday Party. If you didn't get a chance to try it, it was probably because the crock pot had already been licked clean. It was delicious! Thanks for sharing Evaly.

Potato Bean Cheese Soup

3 medium carrots shredded (use the largest holes on your box grater)

1/2 c. diced celery

1 clove garlic chopped finely

2 TB butter

3 medium potatoes (I like to use red potatoes, if I have them), peeled and chopped into 1 inch bite size pieces

4 c. chicken stock/broth

2 tsp. dry dill weed

15 oz. can great northern white beans, drained and rinsed

1/2 c. sour cream

1/8 tsp. black pepper

1 TB flour

1/2 lb. Velveeta Cheese

Directions:

In large stock pot, melt butter over medium heat. Add carrots, celery and garlic and cook approximately 4 minutes until tender, continuously stirring.

Next, add potatoes, chicken broth, dill weed and beans. Simmer until tender, stirring frequently. While simmering, take 1/2 lb. chunk of Velveeta and cut it up into smaller cubes so it will melt easier.

Finally, stir in Velveeta, sour cream, pepper and flour. Cook stirring frequently until thick and bubbly. Enjoy!