Potato Cheese Soup - cooking recipe

Ingredients

2 large potatoes, diced
1 large onion, diced
4 Tbsp. oleo
1/2 tsp. salt
1/4 tsp. pepper
2 c. water
2 1/2 c. milk
1 c. Velveeta cheese, cubed
2 c. mixed vegetables
15 tiny new carrots or 2 to 3 larger carrots
2 c. sweet new peas
2 c. tiny snap beans or large, cut into 2-inch pieces
3 sweet new onions, chopped
2 tiny new potatoes or large, cut in cubes
2 c. cauliflower, cut in chunks
1 tsp. sugar
1 tsp. salt
2 Tbsp. flour
4 c. milk (or for the elegant version, half and half cream)
2 tsp. butter
chopped parsley

Preparation

Clean the carrots (cut larger carrots into 2-inch sticks and quarter them lengthwise).
Scrub the new potatoes to remove the thin peel, but peel the larger ones.
Put the carrots, peas, beans, onions and potatoes into a pot.
Add boiling water just to cover.
Boil the cauliflower separately because it does not take as much time as the other vegetables (do not let them get overcooked).
Cook for 5 minutes or until the vegetables are almost tender.