Potato Soup - cooking recipe

Ingredients
    3 c. peeled and cubed potatoes
    2 c. milk
    2 c. frozen California Blend vegetables
    1 lb. Velveeta cheese, cubed
    3 Tbsp. butter or margarine
    salt
    pepper
Preparation
    Place potatoes in large saucepan with 4 cups water; bring to a boil.
    Reduce heat; cover and simmer 10 to 15 minutes or until tender; drain.
    Add milk and vegetables to drained potatoes; bring to a gentle boil over medium heat.
    Reduce heat.
    Add cheese, butter and season to taste.
    Heat over low heat, stirring frequently, until cheese is melted and vegetables are tender-crisp.
    Makes 6 one cup servings.

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