Creamy potato soup

By MichaelH

Ingredients

• 5 c. cubed, peeled potatoes
• 1 1/2 c. water
• 3/4 c. chopped celery
• 3/4 c. sliced carrot
• 1/2 c. chopped onion
• 1 tsp parsley flakes
• 1 tsp salt
• 1/4 tsp freshly cracked black pepper
• 2 chicken bouillon cubes
• 2 1/4 c. skim milk, warmed
• 2 tbsp flour
• 8 ounces Hy-Vee Smooth and Cheesy, cubed

Preparation

Step 1

In a large saucepan or Dutch oven, combine potatoes, water, celery, carrot, onion, parsley, salt, pepper and bouillon cubes. Simmer until potatoes are just tender, about 10 to 15 minutes.

Combine warmed milk and flour; add to hot potato mixture. Stir in cheese and heat until cheese has just melted, about 10 minutes.