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This recipe was given to me when my sons were small by a friend, Jan Antwine. It has always been a favorite and I have passed it on to many other kitchens. A wonderful way to “hide” carrots in your family meals. After sampling this wonderful soup, several visitors at Holly Hill have asked for this recipe, I hope you will enjoy it too.

6 – 7 Potatoes, diced
2 Carrots
2 Ribs, Celery
1 Small Onion

Puree carrots, celery, and onion in blender (in batches) using 5 cups water. Pour into stockpot along with potatoes.

Add:
2 Chicken Bouillon Cubes
1 t. Dried Parsley

Salt and Pepper to taste. Simmer 1 hour then,

Add:
1 Can Evaporated Milk
1/3 c. Butter
4 oz Velveeta

Heat gently to melt cheese.