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.