Golden Cream Of Potato Soup - cooking recipe

Ingredients

6 c. cubed peeled potatoes
2 c. water
1 c. sliced celery
1 c. scraped, thinly sliced carrots
1/2 c. finely chopped onion
2 tsp. dried parsley flakes
2 chicken flavored bouillon cubes
1 tsp. salt
1/8 tsp. pepper
3 c. milk, divided
1/4 c. flour
3/4 lb. process cheese, cubed

Preparation

Combine first 9 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 7 to 8 minutes or until vegetables are tender. Gradually stir 1/4 cup milk into flour, making a smooth paste. Stir into soup.
Add remaining 2 3/4 cups milk and cheese. Cook over medium heat until soup is thickened.
Yields 9 cups.