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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.