Potato Cheese Soup - cooking recipe

Ingredients

4 c. potatoes
1 medium onion
1 (16 oz.) pkg. frozen California Blend vegetables
1 tsp. parsley
1 tsp. celery seed
1 tsp. garlic salt
1 tsp. salt
8 oz. Velveeta cheese or Cheez Whiz
5 to 6 c. milk
1/4 tsp. pepper

Preparation

Quarter the potatoes and onion; cook until tender.
Drain only about half the water, then add the milk and spices.
Bring to a low boil, then add the frozen vegetables.
Wait until it starts simmering, then add the cheese.
Let simmer for about 15 to 20 minutes, stirring often, on low heat so it will not burn.
Makes a Dutch oven pot full.
Enjoy.