Soup for a Cold Thursday

Cheesy Potato Soup

3 cups chopped potatoes

1 cup water

1/2 cup celery, chopped

1/2 cup carrrots, chopped

1/4 cup onion, chopped

1 t. parsley

1 chicken bouillon cube

1/2 t. salt

Dash of pepper

1 1/2 cup milk

2 T. flour

1/2 lb. Velveeta cheese, cubed

In a large kettle, combine potatoes, water, celery, carrots, onion, parsley, bouillon cube and seasonings. Mix well. Cover and simmer for 15-20 minutes or until vegetables are tender.

Grandually add milk to flour; mix well. Add milk mixture to the vegetables.

Cook until thckened. Add cheese and stir until melted. ENJOY!!