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Wednesday, 30 July 2014       

velveeta potato soup Recipe


Velveeta Potato Soup
3 cups diced potatoes, cut up
1 cup water
1/2 cup diced carrots
Chopped onions, to taste
1 teaspoon parsley flakes
2 chicken bouillon cubes
1/2 teaspoon salt
Dash of pepper
1 1/2 cups milk
2 tablespoons all-purpose flour
1/2 pound sliced Velveeta cheese

In a large saucepan, combine potatoes, water, carrots, onion, parsley flakes, bouillon cubes and seasonings. Mix well. Cover and simmer 15 to 20 minutes, or until vegetables are tender.

Gradually add milk to flour mixing well. Add milk mixture to vegetables. Cook just a few minutes, until thickened. Add cheese slices and stir until melted.

Serve alone or with sandwiches.

Serves 6.


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