Cheesy Potato Soup

Let me just start by saying this soup is SO good! And I think that the fact that it is so easy makes it even better!

My mom made this soup a lot when I lived at home and in my recipe book it says it is from the Kitchen of Brenda Green, so I guess I owe a thanks to Aunt Brenda because this is one of my favorites!

(Oh, and I of course took the celery out!)

Cheesy Potato Soup

1 bag California style vegetables (carrots, broccoli, and cauliflower)

8-10 potatoes

1 pound Velveeta cheese (You can also use cheddar cheese but it wont melt as well)

10 chicken bouillon cubes

1 cup flour

2 cups cold water

Peel and cut the potatoes into bite size cubes, put into a large pot with the vegetables and bouillon cubes. Fill the pot with water so it is an inch above the vegetables. Boil for about 10 minutes or until the potatoes and vegetables are tender.

Mix the cup of flour with 2 cups of cold water and strain (so there aren't clumps) it into the pot while stirring to thicken.

Take the pot off of the heat, cut the cheese into small cubes and stir it into the soup until it is melted. I always serve it with a side of rolls.

P.S. the original recipe calls for 4 carrots, 1/2 head of cauliflower, and 1 bunch of broccoli, so if you'd rather use fresh veggies these are the amounts! ok ok and if you DO like celery 4 stalks... but I'm warning you, it probably wont taste as good!! :)