Cheesy Cream of Potato Soup

Susan Strachan

6 cups cubed peeled potatoes
4 cups water
1 cup sliced celery
1 cup sliced carrots
1/2 cup chopped onion
2 teaspoons chopped parsley
4 teaspoons Maggi chicken
instant bouillon or 4 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
3 cups milk, divided
1/4 cup all-purpose flour
3/4 pound Velveeta cheese
( Mexican Velveeta may be used to spice it up a little.)

Combine first nine ingredients
in a Dutch oven or large kettle and bring to a boil.
Cover, reduce heat and simmer 7 to 8 minutes,
until vegetables are tender.
Gradually stir 1/4 cup of milk into flour,
making a smooth paste.
Stir into soup and
add remaining milk and the cheese.
Cook over medium heat until soup
thickens and cheese melts.
Serves 6 to 8. Leftover soup can be frozen.