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Cheesy Potato Soup

3 c. potatoes, cubed
2 c. frozen mixed vegetables
2 c. milk
10 oz. Velveeta
3 tbsp. margarine
1 tsp. salt


Boil potatoes in 3-4 quart pan with water, over medium heat; 15 minutes. Drain, cut potatoes into cubes and return to pan. Add vegetables, milk, margarine and salt. Simmer 15 minutes. Add cheese and simmer 5-10 minutes more, until cheese melts. (Stir often.) Serve with salt, pepper and Parmesan. Recipe can also be adapted to a crock pot.


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