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    Golden Cheese Potato Soup

    Source of Recipe

    Sherri Fisher

    List of Ingredients

    3 c. chopped peeled potatoes
    ½ c. chopped celery
    ½ c. chopped carrots
    1 c. water
    1 Tbsp. chicken bouillon
    1 tsp. parsley flakes
    1 tsp. instant minced onion
    ½ tsp. salt
    ½ tsp. pepper
    2 Tbsp. flour
    2 c. milk
    8 oz. Velveeta cheese, cubed


    Combine vegetables, water, bouillon, parsley flakes, onion
    and seasonings in saucepan. Simmer for 20 minutes or until tender.
    Combine milk gradually with flour in bowl. Add to the soup.
    Simmer until thickened, stirring constantly. Add cheese and stir until melted.

    Quick Tip: You can use a 32-oz bag of frozen country-style hash browns instead of peeling and chopping potatoes and you can use a bag of shredded carrots instead of peeling and chopping carrots. If you don’t want to buy a whole stock of celery, just buy ½ cup celery off the salad bar at the grocery store.




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