CHEESE POTATO SOUP|
3 c. diced potatoes
2 c. water
3/4 c. diced celery
3/4 c. diced carrots
1 Tbsp. minced onion
1 Tbsp. parsley flakes
salt and pepper to taste
1 can cream of chicken soup
2 c. milk
1/2 to 1 lb. Velveeta cheese
Cook the potatoes, water, celery, carrots, onion,
parsley, salt and pepper until tender. Add chicken soup, milk
and cheese. Cook on low heat until cheese melts.
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