Cheesy Potato Soup - cooking recipe

Ingredients

4 to 5 medium peeled, diced red potatoes
salt and pepper to taste
2 c. milk
2 Tbsp. all-purpose flour
1 lb. cubed Velveeta
1 stick margarine

Preparation

In a Dutch oven, cover potatoes with water. Season with salt and pepper. Boil until potatoes are tender. Add margarine. In blender, combine 1 cup of water from potatoes, milk and flour and blend until smooth. Add to potatoes with cheese. Serve when cheese has melted.