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Golden Cream Soup (Cheese and Potato Soup)
3 cups cubed potatoes
1 cup water
1/2 cup celery slices
1/2 cup carrot slices
1/4 cup chopped onion
1 tsp. parsley flakes
1/2 tsp. salt
Dash of pepper
1 chicken bouillon cube
1 1/2 cups milk
2 tbsp. flour
1/2 lb. Velveeta, cubed
Combine potatoes, water, celery, carrots, onions, parsley flakes,
seasonings, and bouillon. Cover; simmer for 15 to 20 minutes or
until vegetables are tender. Gradually add milk to flour, stirring
until well blended. Gradually add flour mixture to hot vegetables,
stirring constantly, until mixture boils and thickens. Add Velveeta;
stir until melted.
Makes four 1 1/4 cup servings.
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Potato Cheese 03