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Hearty Cheese and Potato Soup |

Hearty Cheesy Potato Soup

  • Yield: 5-6 1x


  • 4 1/2 cups cubed peeled potatoes
  • 1 1/2 cup water
  • 1 stalk celery, diced
  • 1 large carrot, sliced
  • 1/2 onion, diced
  • 2 chicken bouillon cubes
  • 2 1/4 cups milk (I used skim)
  • 3 Tbsp all-purpose flour
  • 1 1/2 tsp dried parsley flakes
  • 1/2 tsp salt
  • pepper to taste
  • 3/4 pound (12 OZ) Velveeta, cubed


  1. In a large stock pot, combine the potatoes, water, celery, carrots, onion, and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
  2. Add 1 1/4 cup on the milk to the vegetable mixture.
  3. In a small bowl, whisk together the remaining 1 cup of milk until smooth. Slowly add the flour/milk mixture into vegetable mixture while stirring. Bring to a boil; cook and stir for 2 minutes or until thickened.
  4. Reduce heat to low; stir in parsley, salt, pepper, and cheese until cheese is melted.
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