Cheese Soup
From the Kitchen of Kelly
3 potatoes, cubed
2c water
1/2 c celery, sliced
1/2 c carrots, sliced
1/4 c onion, chopped
1 tsp parsley flakes
1/2 tsp salt
dash of pepper
dash of tabasco, optional
2 tbsp salsa
2 chicken bouillon cubes
2c milk
3 tbsp flour
1/2 lb velveeta, cubed
Combine potato, water, celery, carrot, onion, parsley, seasonings, and bouillon. Bring to a boil. Cover and simmer 15 to 20 minutes. Gradually add milk to flour, making sure all lumps are blended out. Gradually add flour mixture to hot vegetables, stirring constantly until mixture boils and thickens. Add velveeta and stir until melted.
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