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Listed in: Soups and Chowders
5 medium to large potatoes, peeled & chopped
4 stalks celery, finely chopped
2 medium to large onions, finely chopped
1 teaspoon black pepper
2 teaspoons salt
2 tablespoons parsley
1 stick butter
1 cup milk
2 tablespoons flour
3/4 pound Velveeta cheese
Cook potatoes, celery, onions, pepper, salt, and parsley in a large pot just barely covered with water.
When potatoes are tender, add butter to the pot.
Bring to a boil.
Mix the milk and flour together.
Stir into the potatoes, slowly boiling until thickened.
Add Velveeta that has been cut into small cubes, melting it into the soup.
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Recipe Cloud Tags:- black
- medium
- barely
- teaspoon
- slowly
- peeled
- chopped
- pepper
- finely
- flour
- butter
- pound
- cheese
- large
- melting
- velveeta
- potatoes
- teaspoons
- tablespoons
- stick
