Hearty Cheese and Vegetable Soup
1-1/2 cups cubed peeled potatoes
1/2 cup water
1/4 cup sliced celery
1/4 cup sliced fresh carrots
2 tablespoons chopped onion
1/2 teaspoon chicken bouillon granules
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1-1/2 teaspoons all-purpose flour
3/4 cup milk
1/4 pound process cheese (Velveeta), cubed
In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
In a small bowl, combine flour and milk until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted. Yield: 2 servings.
Recipe found here: Hearty Cheese and Vegetable Soup