| | Directions | | In a large saucepan, combine potatoes, water, celery, carrots, onion, parsley, bouillon cube, salt and pepper. Cover and simmer for 15-20 minutes, or until vegetables are tender. Combine milk and flour in a jar; shake well. Add to vegetables and cook until thickened. Add cheese; stir till melted. Yield: 6-8 servings. |
|
|
| Ingredients | | - |  | 3 cups Chopped Potatoes |
| - | | 1 cup water |
| - | | 1/2 cup sliced celery |
| - | | 1/2 cup sliced carrots |
| - | | 1/4 cup chopped onion |
| - | | 1 teaspoon parsley flakes or cilantro |
| - | | 1 chicken bouillon cube |
| - | | 1/4 teaspoon salt |
| - | | Dash of pepper |
| - | | 1 1/2 cups milk |
| - | | 2 tablespoons flour |
| - | | 1/2 pound processed cheese, cubed |
| |
| |
