Shoney'S Potato Soup - cooking recipe

Ingredients

4 c. water
6 c. diced potatoes
1 c. diced celery
1/2 c. diced onions
1 tsp. parsley flakes
dash of pepper
5 Tbsp. flour
4 c. milk
1/2 lb. Velveeta
1 1/2 tsp. salt
3 chicken bouillon cubes

Preparation

Put potatoes, celery, onions, parsley and chicken bouillon in water and cook until tender.
Blend flour with small amount of milk.
Stir in vegetables.
Add remaining milk, heat but do not boil.
Add cubed cheese.
Cover and remove from heat.
Stir to blend before serving.