Golden Cream Potato Soup - cooking recipe

Ingredients

1 1/2 c. boiling water
3 c. diced potatoes
1/2 c. celery, chopped
1/4 c. onion, chopped
1 chicken bouillon cube
1/2 lb. Velveeta cheese, chopped
1 tsp. parsley flakes
1/2 tsp. parsley flakes (reserved)
1/2 tsp. salt
dash of pepper
2 Tbsp. flour
2 c. milk

Preparation

Add water to potatoes, celery, onion, parsley flakes, seasoning and bouillon cube; cook until tender.
Blend flour with small amount of milk; stir in vegetable mixture.
Add remaining milk; cook until thickened.
Add Velveeta; stir until melted. Makes 6 to 8 servings.
Sprinkle remaining parsley flakes over each serving.