"Thick and creamy, this soup is chock-full of rich, cheese flavor. I came home with this recipe after an exchange at my church several years ago and I have shared it with many. I hope you enjoy it as much as we do. —Suzanna Snader, Fredericksburg, Pennsylvania..."
INGREDIENTS
•
1-1/2 cups cubed peeled potatoes
•
1/2 cup water
•
1/4 cup sliced celery
•
1/4 cup sliced fresh carrots
•
2 tablespoons chopped onion
•
1/2 teaspoon chicken bouillon granules
•
1/2 teaspoon dried parsley flakes
•
1/4 teaspoon salt
•
Dash pepper
•
1-1/2 teaspoons all-purpose flour
•
3/4 cup milk
•
1/4 pound process cheese (Velveeta), cubed