Golden Cream Soup

3 C. chopped potatos
1 C. water
1/2 C. chopped celery
1/2 C. carrot slices
1/4 C. chopped onion
1 t. parsley flakes
1 chicken bouillon cube
1/2 t. salt dash of pepper
1 1/2 C. milk
2 T. flour
1/2 lb Velveeta, cubed
In large saucepan, combine potatoes, water, carrots, onion, parsley, and bouillon cubes and seasonings. Mix well. Cover. Simmer 15-20 minutes or until vegies are tender. Gradually add milk to flour, mixing until well blended. Add milk to vegies. Cook until thickened. Add cheese and stir until blended. Serves 6-8.

Pam's tips- double or triple the milk, not the flour. It was very thick and not soup-like. I'd also use corn starch as a thickener. I could taste the flour. This might serve 6 if it's a bit thinner. It had really good flavor!