Golden Cream Of Potato Soup - cooking recipe

Ingredients

6 c. cooked red potatoes, cubed
2 c. water
1 c. thinly sliced celery
1 c. thinly sliced carrots
1/2 c. finely chopped onion
2 tsp. dried parsley flakes
2 chicken bouillon cubes
1 tsp. salt
1/8 tsp. pepper
3 c. milk, divided
1/4 c. flour
3/4 lb. processed cheese (like Velveeta), cubed

Preparation

Cook the first 9 ingredients
in a Dutch oven until the vegetables are tender.
Meanwhile, stir
1/4 cup of the 3 cups milk into the flour, making a
paste.
Stir the paste into the vegetable
mixture and gradually
add
2
3/4
cups
of
milk, stirring.
Cook slowly until
mixture
is
thickened.
Add the cheese and cook very slowly, stirring gently, until the cheese melts.
Be sure to cook over
low
heat so the cheese does not burn.
Soup will be quite thick.
Yield:
9 cups.