Grandma Helen's Cheese Soup

As I've mentioned before, I didn't appreciate my first mother-in-law as I should have, she was an incredible babysitter for my daughter Shea! And, among other talents, she was a great cook and had great recipes and I learned so much from her....her cheese soup was fantastic! The only problem was, I was a naive twenty-something when I knew her so I never really appreciated her as I should have. Regret.

BUT...sadness aside...this cheese soup is her recipe, Helen Gertrude Henrie Gohr's. And let me tell you it has caused riots...there was an actual documented kidnapping over this recipe. It involved a ladyfriend coffee cup, gagged and tied I'm sure, held for ransom until this recipe was divulged to a very shrewd relative, of whom we will not identify. She knows who she is :)

Cheese Soup

4 russet potatoes

2 large carrots

1 large onion (I use sweet a sweet onion)

water

1 or 2 bricks velveeta (32 oz each)

1 pint half and half

Peel and shred carrots, peel and shred potatoes, peel and shred onion. I use a salad shooter to shred it all...works great.

Place in a stew pot. Cover with water, to about 1/2 inch above the vegetables. Do not add salt! Bring to boil and keep at a low simmer until vegetables are completely done, about 20 - 30 minutes. Turn heat down to very low.

Add cheese. Grant uses one brick, and the soup is delicious but a bit thin. I use about one-an-a-a half bricks for my big pot. You can always thin it with more water. Cut velveeta cheese into 1/2 inch cubes. Gradually add to the pot with the vegetable mixture. This soup should never boil after adding the cheese, boiling will ruin the texture. Keep cooking on low, stirring frequently to incorporate the cheese to make a creamy soup. Add half and half as a thinner if needed.

Delicious. Thanks Grandma Helen.