Cheese Potato Soup

By Scrappin Broad

Ingredients

• 3 c chopped red potatoes
• 1 c water
• 1/2 c celery slices
• 1/2 c carrot slices
• 1/4 c chopped onion
• 1 tsp parsley, chopped
• 1 chicken bouillon cube
• 1/2 tsp salt
• dash pepper
• 1-1/2 c milk
• 2 Tbsp flour
• 8 oz. Velveeta, cubed

Details

Servings 6

Preparation

Step 1

1. Place all ingredients except milk, flour and Velveeta in medium stock pot. Simmer 15-20 minutes.
2. Add milk to flour until blended. Add to soup. Cook until thick (a few minutes).
3. Add Velveeta and stir until melted.