Copper State Cook Book

Cheese-Potato Soup
soups
Combine vegetables and bouillon cubes with enough
water to cover. Bring to a boil and cook until tender. In a
saucepan cook milk, flour, and margarine until thickened,
then stir in cheese. Stir and cook until cheese is melted,
then add to vegetables. Season to taste. Heat almost to a
boil and serve.
Submitted by Lenore | Marketing
“If God had intended us to
follow recipes, He wouldn’t have
given us grandmothers.”
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1 carrot, shredded
1 onion, diced
4 potatoes, chopped
2 cups Velveeta cheese,
chopped
3 chicken bouillon cubes
1 stick margarine
3 tablespoons flour
3 cups milk
Salt and pepper to taste
– Linda Henley 9