Potato Cheese Soup


  • 1 1/2 cups potatoes, chopped
  • 1/2 cup celery, chopped
  • 1/4 cup onions, chopped
  • 1/2 cup carrots, chopped
  • 3 chicken bullion cubes
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  • 1 Tbsp. parsley flakes
  • 1 cup water
  • 1/2 tsp. salt
  • pepper ( to taste)
  • 1 can evaporated milk
  • 1/2 lb. Velveeta cheese, cubed


In a stockpot, combine the potatoes, celery, onions, carrots, bullion, parsley, water and salt and pepper together and simmer 15-20 minutes or until the veggies are tender. Add the evaporated milk and the Velveeta and continue heating until the cheese melts. (Make certain to keep the temperature set on low and continue to stir so the cheese will not stick to the bottom of the pan).

By Robin from Washington, IA


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