Cheesy potato soup
By á-162525
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Ingredients
- 8 cup water
- 4 chicken bouillon cubes
- 2 lbs cubed skin on red potatoes
- 1 1/2 cups each diced onion, carrots and celery
- 1 lb block velveeta cheese cubed
- salt and pepper
- parsley
Details
Preparation
Step 1
bring everything to a boil but the cheese, turn down heat and simmer until veggies are tender. Remove from heat and add cheese mix until blended.
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