Cajun Potato Soup
Illinois Country Living, February 2005
Servings 10
Ingredients
- 1 celery rib thinly sliced
- 1 small onion chopped
- 1 green onion thinly sliced
- 2 tablespoons butter
- 2 envelopes chicken gravy mix
- 1/4 teaspoon celery salt
- 1/4 teaspoon ground cumin
- 1/2 teaspoon Cajun seasoning
- 1/4 teaspoon pepper
- 4 cups milk
- 1 cup chicken or vegetable stock
- 3 pounds yellow potatoes cubed and cooked
- 16 ounces Velveeta cheese cubed
Instructions
- In a large saucepan over medium heat, saute celery and onions in butter until tender, about 5 minutes.
- Stir in gravy mix and seasonings.
- Gradually add milk and stock.
- Bring to a boil. Cook and stir for 2 minutes.
- Reduce heat and stir in potatoes and cheese.
- Simmer until the potatoes are heated through and the cheese is melted.
