Potato Soup
3-cups
diced potatoes
½-cup
chopped celery
½-cup
chopped onion
2
chicken bouillon cubes
Pepper
to taste
2 tablespoons
flour
½
pound Velveeta cheese
2-cups
water
½-cup
chopped carrots
1-tablespoon
parsley flakes
½
teaspoon salt
2-cups
milk
1 stick
butter
1-cup
chopped ham or cooked bacon
Cook
potatoes, water, celery, carrots, onion, parsley, bouillon cubes and seasoning
in a covered pan. Simmer for 15 minutes.
Melt
butter and mix with milk and flour. Stir into soup slowly. Add cheese and meat.
Cook until cheese is melted.
(You
can leave the cheese out if you prefer.)
Bonnie
Bonkowski