Cheesy Potato Soup - cooking recipe

Ingredients

6 medium potatoes
1 medium onion
1 qt. water
1 tsp. seasoned salt
1/2 tsp. pepper
1 stick butter
2 Tbsp. flour
3 c. milk
1 pt. half and half
1/2 lb. Velveeta, cubed
2 Tbsp. chopped parsley

Preparation

Chop 4 potatoes and onion in food processor.
Dice other potatoes into small pieces.
Place in a 4-quart pan with water. Add salt and pepper. Simmer until thick, about 20 minutes.
Melt butter in 2-quart saucepan.
Add flour and stir until smooth.
Add milk and half and half.
Cook over low heat until thickened and smooth, for about 20 minutes.
Stir Velveeta into milk mixture until melted and add parsley.
Combine with the potato mixture. Yield: 3 quarts.