Categories: Soup

Ingredients

• 6 C cubed potatoes
• 2 C water
• 1 C sliced celery
• 1 C sliced carrots
• 1/2 C chopped onion
• 2 tsp dried parsley flakes
• 2 tsp chicken boullion granules
• 1 tsp salt
• 1/2 tsp epper
• 1/4 C all-purpose flour
• 2 C milk, divided
• 1 pkg (16 oz.) velveeta, cubed
• 1 C cubed fully cooked ham
• 1/2 C real bacon bits

Directions

1. In a dutch oven, combine the first nine ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 12-14 minutes or until potatoes are tender. In a small bowl, combine flour and 1/4 C milk until smooth; add to soup. Add the cheese and remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ham and bacon; heat through.

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