Golden Cream Of Potato Soup

• 6 c. cooked red potatoes, cubed
• 2 c. water
• 1 c. thinly sliced celery
• 1 c. thinly sliced carrots
• 1/2 c. finely chopped onion
• 2 tsp. dried parsley flakes
• 2 chicken bouillon cubes
• 1 tsp. salt
• 1/8 tsp. pepper
• 3 c. milk, divided
• 1/4 c. flour
• 3/4 lb. processed cheese (like Velveeta), cubed

1. Cook the first 9 ingredients
2. in a Dutch oven until the vegetables are tender.
3. Meanwhile, stir
4. 1/4 cup of the 3 cups milk into the flour, making a
5. paste.
6. Stir the paste into the vegetable
7. mixture and gradually
8. add
9. 2
10. 3/4
11. cups
12. of
13. milk, stirring.
14. Cook slowly until
15. mixture
16. is
17. thickened.
18. Add the cheese and cook very slowly, stirring gently, until the cheese melts.
19. Be sure to cook over
20. low
21. heat so the cheese does not burn.
22. Soup will be quite thick.
23. Yield:
24. 9 cups.

cooked red potatoes, water, celery, carrots, onion, parsley flakes, chicken bouillon cubes, salt, pepper, milk, flour, processed cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=925926 (may not work)