Categories: soup, winter

Ingredients

• 3 c chopped potatoes
• 1 c water
• 1/2 c celery slices
• 1/2 c carrot slices
• 1/4 c onion, chopped
• 1 t parsley flakes
• 1 chicken bouillion cube
• 1/2 t salt
• dash pepper
• 1 1/2 c milk
• 2 T flour
• 1/2 lb velveeta, cubed

Directions

1. Cook vegetables, bullion and seasonings until veggies are tender, about 20 minutes or more.

2. Mix flour with small amount of milk. Stir to get lumps out, then add remaining milk until blended. Add to veggies, cook until thick. Stir in cheese until melted. Do not boil.

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