Potato Cheese Soup

Mmmm.




Potato Cheese Soup

3 c. cubed potatoes (peeling is optional, as you can see I didn't)
1 c. water (or chicken stock... skip bouillon)
1 chicken bouillon cube
1/2 c. chopped celery
1/2 c. sliced carrots
1/4 c. chopped onion
1/2 tsp. salt
Dash pepper
1 tsp. dried parsley
1 1/2 c. milk (any kind)
2 T. flour
1/2 lb. Velveeta cheese (you can use light)

Combine potatoes, water or broth, celery, carrots, onion, parsley, salt, pepper and bouillon (if using). Cover and simmer 15 to 20 minutes or until veggies are tender. If water seems to have boiled away, you can add a little more. Gradually add milk to flour, stirring until well blended.



Slowly add the flour mixture to the pan, stirring until mixture boils and thickens. Add Velveeta and stir until melted.

This is such an easy and delicious recipe! The chopping gets a little annoying, but next time I'll use a food processor. Three of us enjoyed it, and I've made it several times... If you really want to "kick it up", sprinkle some bacon over each serving, or add in some ham right at the end.