Golden Cream Soup

3 c. potatoes, peeled and diced
1 c. water
1/2 c. celery, chopped
1/2 c. carrot slices
1/4 c. chopped onion
1 t. parsley, chopped
1/2 t. salt
1/8 t. pepper
1 chicken bouillon cube
1 1/2 milk
2 T. flour
1/2 lb. Velveeta, cubed

Combine water, potatoes, celery, carrots, onion, parsley, salt, pepper and bouillon cube in a large stock pot. Cover and simmer for 20 minutes on medium high heat. Combine milk and flour in a separate container. Turn heat down to low and slowly add milk-flour mixture to soup until thick. Stir in Velveeta cubes and combine until melted. From my Sister in Law, Carol.

Groceries
potatoes
water
celery
carrots
onion
parsley
salt
pepper
chicken bouillon
milk
flour
Velveeta

Approximate Cost: $7.25