Cheese Potato Soup - cooking recipe

Ingredients

8 medium potatoes, diced
4 carrots, chopped
4 stalks celery, diced
1 small onion, diced
1/2 c. butter
3 c. milk
8 oz. Velveeta, cubed
3 beef bouillon cubes

Preparation

Place all vegetables and bouillon cubes in large kettle. Cover with water and cook until potatoes are tender.
Thicken with cornstarch and water.
In separate kettle, melt butter.
Add milk and cheese.
Stir with wire whisk until cheese melts.
Add to vegetables and season to taste with salt and pepper.