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    Potato Cheese Soup

    Source of Recipe

    Tammy Gudenkauf

    List of Ingredients

    • 6 cups potato, peeled and cubed
    • 1 cup carrots, cubed
    • 1 cup celery, diced
    • 1/2 cup onion, chopped
    • 2 cups water
    • 2 teaspoons parsley
    • 1/4 cup flour
    • 3 cups milk
    • 3/4 lb Velveta cheese, cubed
    • salt and pepper to taste


    1. Combine vegetables and water. Bring to a boil. Simmer until vegetables are tender.
    2. Mix flour with 1/4 cup milk to make a paste and stir into soup.
    3. Add remaining milk and cheese.
    4. Cook over low heat, stirring until smooth and thickened.




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