Potato Cheese Rivvel Soup - cooking recipe

Ingredients
    8 medium potatoes
    1/2 lb. Velveeta cheese
    1 1/2 c. flour
    2 eggs
    1 tsp. salt
    milk
Preparation
    Cube potatoes; cook until almost done, covered in water.
    Mix eggs, flour and salt until crumbly; drop into boiling potatoes. Cook until rivvels are tender.
    Add the cheese; let melt, then add milk.
    Season with salt and pepper to taste.
    Turn heat to simmer; let cook about 20 minutes, or until gold and hot.
    Be careful not to scorch cheese!

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