Recipe - Golden Cheese Potato Soup

3 cup Diced potatoes
One half cup Sliced celery
One half cup Sliced carrots
1 tablespoon Parsley flakes (optional)
1 Chicken bouillion cube
One half teaspoon Salt
One fourth teaspoon Pepper
1 One half cup Water
2 tablespoon Flour
1 One half cup Milk
One half pound Velvetta cheese, cut into
cubes

In large saucepan, combine potatoes, celery, carrots, parsley, bouillion
cube, salt, pepper, and water. Mix well and simmer, covered, for 20
minutes, or until vegetables are tender. Add milk to flour, mixing until
blended. Add milk mixture to vegetables, and cook until thickened. Add
cheese, and stir until melted. Serve hot.

Kudos to JUDY CHATHAM who first posted this on the EatL list about a year
and a half ago.

Posted to EATL Digest 16 Dec 96

From: "Sharon H. Frye" shfrye@PEN.K12.VA.US

Date: Tue, 17 Dec 1996 18:10:40 EST