Cheese-Potato Soup


  • 4 cups potatoes (diced)
  • 2 cups water
  • 2 tsp. salt
  • 2 tsp. chicken bouillon granules or 2 cubes
  • 1 small onion
  • 2 tsp. parsley flakes
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  • 4 cups milk
  • 6 Tbsp. flour
  • 3 Tbsp. butter
  • 1 lb. Velveeta cheese


Cover and cook first 6 ingredients until potatoes are tender (about 15 minutes). Combine 1/2 cup milk with flour until smooth. Add flour mixture, 3 1/2 cup milk and butter to potato mixture. Add Velveeta cheese. Cook until mixture boils.

By Robin


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