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Golden Potato Soup


  • 6 cups peeled, cubed red potatoes
  • 2 cups sliced or diced celery with leaves
  • 2 cups diced carrots
  • 2 cups diced onion
  • 2 chicken bouillon cubes
  • 1 Tbsp. dry parsley
  • 1 tsp. salt
  • dash pepper
  • 6 cups water
  • dash celery salt
  • 1/4 cup flour
  • 1/2 cup milk
  • 6 cups whole milk
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  • 2 cups cubed Velveeta cheese


Combine the first 10 ingredients. Bring to a boil. Turn down heat and simmer until vegetables are tender. Stir often so as not to scorch. Mix flour and 1/2 cup milk and add to soup mixture. Heat, stirring a few minutes to thicken. Add the 6 cups milk, stirring often. Add cheese and stir as it melts. Soup will thicken some. Add chopped pre-cooked ham, if desired, and more salt and pepper to taste, and a bit more milk, if desired. Makes a big pan full!

By Robin from Washington, IA

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