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1 1/2 c. water
3 c. diced potatoes
1/2 c. celery, chopped
1/4 c. onion, chopped
1 tsp. parsley flakes
1 tsp. salt
dash of pepper
1 chicken boullion cube
4 c. milk
1/2 lb. velveeta cheese
Directions:
Cover and cook water, potatoes, celery, onion, parsley, salt, pepper and buillion together until tender. Reduce heat and add milk. Do not boil. On low heat, add slices of velveeta cheese. Stir until cheese melts.
Submitted by Tim Grant Contributed on:
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