Cheesy Potato Soup

Cheesy Potato Soup

4 cups peeled and cubed potatoes

1 cup water

2 stalks of celery

4 carrots

1/2 onion, chopped

1 tsp. chicken bullion

1 tsp. parsley

1/2 tsp. salt

1/4 tsp. pepper

1 Tbsp. flour

1-1/2 milk

8 oz. Velveeta Cheese

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In a small saucepan, combine first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

 

In a small bowl, combine flour and milk until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted.

 

Serve in bread bowls to make it even better.