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Garden Potato Soup
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Description
A delicious recipe from a church lady! Fantastically easy, great for cool weather!
Ingredients
- 3 cups Cubed Potatoes
- ¼ cups Chopped Onion
- ½ cups Carrot Slices
- ½ cups Celery Slices
- 1 teaspoon Parsley Flakes
- 1 cube Chicken Bouillon
- ½ teaspoons Salt
- 1 dash Pepper
- 1 cup Water
- 1-½ cup Milk
- 2 Tablespoons Flour
- ½ pounds Velveeta, Cubed
Preparation
Note: all vegetables should be cut into bite-sized pieces or smaller.
In a large sauce pan, combine everything, except milk, flour, and Velveeta. Mix well, cover and simmer for 15 to 20 minutes, until the veggies are tender.
In a separate bowl, slowly add milk to the flour, and mix until well blended. Add to the veggies, and cook until thickened.
Add cubed cheese and stir until melted.
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