We spent a glorious day on Saturday with friends on a dock. The light at the end of the day was so beautiful, and watching Walker and his friend jumping in the water and swimming, it really was a golden afternoon. It reminded me of a soup I had a while ago called Golden Cream Soup- delicious name and even more delicious soup. As we say goodbye to our last days of summer and welcome in the cooler days, I love having a good stockpile of yummy soup recipes, and this is a great one.
Golden Cream Soup
Ingredients:
3
cups potatoes, peeled and chopped
1/2
cup celery, sliced
1/2
cup carrots, peeled and sliced
1/4
cup onion, chopped
1
cup water
1
tsp chicken bouillon granules
1
tsp dried parsley
1/2
tsp salt
1/8
tsp pepper
2
tbsp all purpose flour
1 1/2
cups milk
8
oz pkg cheese spread, cubed
Directions:
In a large saucepan, combine veggie’s, water, bouillon and seasoning; mix well. Cover; simmer over medium heat for 15 minutes or until veggies are tender.
Place flour in a medium bowl. Gradually add milk, whisking until blended.
Add mixture to soup; cook and stir until thickened. Add cheese and stir until melted.
Place flour in a medium bowl. Gradually add milk, whisking until blended.
Add mixture to soup; cook and stir until thickened. Add cheese and stir until melted.
