Cheese Potato Soup

Recipe Ingredients

8 cups	1896ml	Potatoes in bite-size cubes
1/2 cup	31g / 1.1oz	Onion - chopped (medium)
2 tablespoons	30ml	Margarine
2		Chicken boullion cubes
2 tablespoons	30ml	Chopped fresh parsley
5 cups	1185ml	Water
		Seasoning - to taste
12 oz	340g	Evaporated milk
1/2 cup	31g / 1.1oz	Flour
8 oz	227g	Velvetta cheese - cubed

Recipe Instructions

Put first 6 ingredients in crockpot. Cook on HIGH for 3 to 4 hours then 4 hours more on LOW.

Mix the evaporated milk and flour together and add with the Velveeta and cook 1 more hour.

This recipe yields 8 servings.

Source:
Waldine Van Geffen on http://www.prodigy.net Food BB

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