Kelly's Cheesy Turnip Soup
5 fresh turnips, peeled and cubed (can substitute potatoes)
4T butter
1 onion, chopped
3 carrots, peeled and chopped
3 ribs celery, chopped
Salt and pepper to taste
2 (10 1/2 oz) cans chicken broth
1-2 (10 1/2 oz) cans potato soup
1 (4 oz) can green chilis
1 pound Velveeta cheese, cubed
1C sour cream
Cook the turnips in water in a large saucepan until tender -- about 10 minutes. Remove from heat and drain.
In the same pan, saute onions, carrots and celery in butter until soft. Add the chicken broth, soup, turnips and chilis. Simmer for 1/2 hour. Add the Velveeta cheese and simmer until melted, stirring constantly. Mix in the sour cream. Taste for seasonings. Remove from heat and serve.
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