Ingredients
9 cups cubed, peeled potatoes
3 3/4 cups water
1 1/2 cups celery
1 1/2 cups thinly sliced carrot
1 1/2 to 2 cups brocolli
3/4 cup chopped onion
3 tsp. parsley flakes
3 3/4 tsp. chicken bouillon granuals (or cube)
1 1/2 tsp. salt
pepper
4 1/2 cups milk, divided
3/8 cup all purpose flour
1 1/4 lb. velveta, cubed
Preparation
Combine first 10 ingredients in a large pot. Bring to a boil, cover, and reduce heat. Simmer until the potatoes are tender, about 20 mins. Gradually add 3/8 cup milk into 3/8 cup flour, making a paste. Add to soup. Add remaining 4 1/8 cup milk and cheese. Cook until thick over medium heat, stirring frequently.
