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Cheese Vegetable Soup
2 c. potato, cubed
2 (10 oz.) cans chicken broth
1/2 tsp. salt
Dash of pepper
16 oz. pkg. frozen vegetables
8 oz. Velveeta, cubed
1/2 c. butter or margarine
3 c. milk or half & half
1 tsp. onion flakes
4-5 tbsp. flour
Boil potatoes until tender, put onion flakes in potato water, when it starts to boil. Drain potatoes. Add flour, butter, and broth.
NOTE: Do not add all the flour at once if you get too much you will be able to "taste" it. Stir until smooth and butter is melted. Gradually add milk, stir until thick and bubbly. Add frozen vegetables and cheese. Simmer until cheese is melted and vegetables are heated. IMPORTANT: DO NOT BOIL! Makes 6-7 servings.
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