Cheese Potato Soup

By pcander

Crockpot recipe from Angie Isralesen

Ingredients

• 1 pint Half/Half 1 Onion 3-4 Celery Stalks 2 cups of Hot Water 2 Chicken Bouillon cubes 5-6 Russet Potatoes, peeled & chopped 1 lg. box of Velveeta Cheese (if you prefer, you could cut this amt. down by 1/4 to 1/2)
• 1/4 cup margarine

Preparation

Step 1

Cut up celery & onion. Melt butter and put celery & onion in a pot. Cook on low until onions turn clear.
Melt chicken bouillon in hot water. Pour hot water/chicken bouillon mixture into pot. Put peeled & chopped potatoes in pot. Add Half/Half. Cook until potatoes are done. Turn heat to low & add pieces of Velveeta Cheese.