Hearty Potato Soup


  • 1 pkg. frozen potatoes
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1 pkg. frozen crinkle-cut carrots
  • 1/4 cup margarine
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  • 4 chicken bouillon cubes
  • 6 cups water
  • 1/2 cup flour
  • 1 can evaporated milk
  • 1 lb. Velveeta cheese, cubed


Combine potatoes, onions, celery, carrots, margarine, bouillon cubes, and water in large saucepan. Bring to a boil. Cook over low heat for 15 minutes. Combine flour with enough water in small bowl to make paste. Add evaporated milk, cheese, and flour mixture to saucepan, mixing well. Simmer gently for 10 minutes. Do not boil. 8 servings.

By Robin from Washington, IA


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