The GoatMentor Recipe book
Golden Cream Soup
- 12 cups potatoes, chopped
- 4 cups water to cover
- 2 cups celery slices
- 6 cups carrot slices
- 1 cup onion, chopped
- 4 tsp. parsley flakes
- 1 ½ tsp. sea salt
- ½ tsp. black pepper
- 6 cups whole goat milk
- ½ cup whole wheat flour
- 2 lbs. Velveeta cheese, cubed
- 4 chicken bouillon cubes
In large pot, combine potatoes, water, celery, carrots, onion, parsley flakes, bouillon and seasonings; mix well. Cover; simmer 30 minutes or until vegetables are tender. Gradually add milk to flour, mixing until well-blended. Add milk mixture to vegetables; cook until thickened. Add processed cheese; stir until melted. This soup is delicious hot or cold. Leftovers go very quickly. If this makes too much for your family, you can halve the recipe.
Makes about 24 servings (does not freeze well)