Cooking Thursday

I'm sharing one of our favorite soup recipes with you today. It's quite easy and goes together quickly. I usually mae it in the afternoon and then put it in the crock pot, as it burns easily if you leave it on the stove. You can serve it immediately after making it though, and leave out that step.
For more recipes, stop and see Sandra at Diary of a SAHM.

Cheesy Potato Soup

2 chicken bouillon soup
2 cups boiling water
4 cups peeled, cubed potatoes
1 cup chopped celery
1 cup diced carrots
1 tablespoon dried parsley
1/4 cup butter
1/4 cup flour
1 quart milk
1/2 pound Velveeta, cubed
bacon bits or ham - optional

Dissolve bouillon cubes in boiling water in large saucepan. Add potatoes along with other vegetables. Bring to boiling, simmer until vegetables are tender, about 20 minutes.
Meanwhile, melt butter in a 4 quart dutch oven over low heat. Blend in flour, stirring mix until smooth. Add 1 cup milk, then stir in remaining 3 cups milk. Stir constantly until slightly thickened.
When vegetables are cooked and tender, puree and stir into hot milk.
Heat to boiling. Stir in cheese.
Season with salt and pepper. Add bacon or ham if desired.