Categories: Soup

Ingredients

• 3 C frozen hashbrowns (diced)
• 1/2 C celery, chopped
• 1/2 C carrots, chopped
• 1 tsp parsley flakes
• 1/2 tsp seasoned salt
• 1 cube chicken bouillon
• 1 1/2 C water
• 2 Tbsp flour
• 1 C milk
• 1/2 lb Velveeta, cubed

Directions

1. Mix together all but last 3 ingredients.

2. Cook 15-20 minutes until tender, adding more water if needed.

3. Make a white sauce with the flour and milk; add to vegetables and cook until thickened.

4. Add Velveeta, stir until melted (don’t boil after adding Velveeta).

Email to a friend | Print this recipe | Back