Golden Cream Potato Soup

• 3 c. chopped potatoes
• 1 c. water
• 1/2 c. celery slices
• 1/2 c. carrot slices
• 1/4 c. chopped onion
• 1 tsp. parsley flakes
• 1 chicken bouillon cube
• 1/2 tsp. salt
• dash of pepper
• 1 1/2 c. milk
• 2 Tbsp. flour
• 1/2 lb. Velveeta cheese, cubed
• 1/2 pkg. frozen broccoli (optional)
• cooked crumbled bacon (optional)

1. In a large saucepan, combine potatoes, water, celery, onion, parsley, bouillon cube and seasonings.
2. Cover; simmer for 15 to 20 minutes, or until vegetables are tender.
3. Gradually add milk to flour, mixing well.
4. Add milk mixture to vegetables; cook until thickened.
5. Add broccoli and bacon, if desired.
6. Add cheese; stir until melted.
7. Serve hot.

potatoes, water, celery, carrot, onion, parsley flakes, chicken, salt, pepper, milk, flour, velveeta cheese, frozen broccoli, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=975228 (may not work)