5/5
(1 Votes)
Ingredients
- 6 cups cubed peeled red potatoes
- 2 cups water
- 1 cup sliced celery
- 1 cup thinly sliced carrots
- 1/2 cup finely chopped onion
- 1 tsp. salt
- 1/8 tsp. pepper
- 3 cups milk, divided
- 1/4 cup flour
- 3/4 cup Velveeta
Preparation
Step 1
Combine first nine ingredients in dutch oven; bring to a boil. Cover and reduce heat and simmer 7-8 minutes or until vegetables are tender.
Gradually stir 1/4 cup milk into flour making a smooth paste. Stir into soup. Add remaining 2-3/4 cup milk and cheese. Cook over medium heat until soup is thickened.
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