Golden Potato Soup

• 6 to 8 medium potatoes
• 2 to 3 qt. water
• 1 cube chicken bouillon
• 1 Tbsp. flour
• 1 c. carrot, sliced
• 3/4 c. celery, sliced
• 1 medium onion, diced
• 6 oz. Velveeta cheese, cubed
• 2 c. milk
• salt and pepper

1. Wash, peel and dice potato.
2. Boil potatoes in 2 to 3 quarts of water until tender.
3. Dissolve bouillon in small amount of hot water and add to potatoes.
4. Slice carrot and celery.
5. Dice onion. (Microwave carrot, celery and onion for 1 to 2 minutes to reduce cooking time.)
6. Add to potatoes.
7. Dissolve flour in small amount of water and add to pot to thicken broth.
8. Add milk.
9. When soup is hot again, add cheese, salt and pepper.
10. Cooking time: approximately 45 minutes.
11. Serve with cornbread or crackers.

potatoes, water, chicken bouillon, flour, carrot, celery, onion, velveeta cheese, milk, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=905575 (may not work)