Creamy Potato Soup

 

Creamy Potato Soup

Submitted by Pat Wilson

Ingredients
  

  • 5 cups peeled and cubed potatoes
  • 1 1/2 cups water
  • 3/4 cup chopped celery
  • 3/4 cup sliced carrots
  • 1/2 cup chopped onion
  • 1 tsp. parsley flakes
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 chicken bouillon cubes
  • 2 1/4 cups skim milk warmed
  • 2 Tbsps. flour
  • 8 oz. Velveeta cheese

Instructions
 

  • In a large saucepan or Dutch oven, combine potatoes, water, celery, carrots, onions, parsley, salt, pepper, and bouillon cubes. Simmer until potatoes are just tender about 10-15 minutes. Combine warmed milk, flour, and add to hot potato mixture. Stir in cheese and heat until cheese has just melted, about 10 minutes.