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Submitted by Connis Coleman from Sweetwater, Tenn.
6 cups peeled and cubed potatoes
2 cups water
1 cup sliced celery
1 cup sliced carrots
½ cup chopped onion
2 tsp. Parsley flakes
2 chicken bouillon cubes
1 tsp. salt
½ tsp. pepper
3 cups milk divided
¼ cup flour
¾ lb. cheese, cubed (velveeta)
8 oz. sour cream (optional)
Add bacon pieces or bits
Combine first 9 ingredients in a good-sized pot, and bring to boil. Cover and simmer 8-10 minutes until vegetables are tender. Gradually stir ¼ cup milk into flour making a smooth paste. Stir into soup. Add remaining 2 ¾ cups milk and cheese. Cook over medium heat until soup is thickened.
Enjoy
