Potato and Cheese Soup
- 6 Russet potatoes
- 1 1/4 sticks margarine
- 12 T. flour
- 1 1/2 T. black pepper
- 11 c. milk
- 2 lbs. Velvetta cheese, cut into small cubes
Peel potatoes and boil in salted water. Drain. Set aside.
In a 5 qt. soup pot melt margarine. Add flour and black pepper. Stir until smooth. Add 3 cups of milk and continue stirring until it thickens. Add 8 additional cups of milk. Continue heating to a full boil stirring constantly. Boil 5 minutes.
Break potatoes in a crock pot. Add cubed Velvetta. Add milk mixture and stir until cheese is melted.
EASY TO CUT IN HALF.