Recipe for cooking velveeta potato soup

Soups for Salads :: Chowders and Bisques

Velveeta Potato Soup

3 C. diced potatoes, cut up
1 C. water
1/2 C. diced carrots
Chopped onions, to taste
1 tsp. parsley flakes
2 chicken bouillon cubes
1/2 tsp. salt
Dash of pepper
1 1/2 C. milk
2 Tbsp. flour
1/2 lb. sliced Velveeta cheese

In a lrg. saucepan, Mix together potatoes, water, carrots, onion, parsley flakes, bouillon cubes and seasonings. Mix well. Cover and simmer 15 to 20 min., or until vegetables are tender.

Gradually add milk to flour mixing well. Add milk mixture to vegetables. Cook just a few min., until thickened. Add cheese slices and stir until melted.

Serve alone or with sandwiches.

Servings 6.