Hearty Cheesy Potato Soup 


4 1/2 cups cubed peeled potatoes
1 1/2 cup water
1 large carrot, sliced (I use petite baby carrots)
1/2 onion, diced
2 chicken bouillon cubes
2 1/4 cups milk 
3 Tbsp all-purpose flour
1/2 tsp salt
pepper to taste
3/4 pound (12 OZ) Velveeta, cubed (I use the Great Value Cheesy melt Walmart brand)


In a large stock pot, combine the potatoes, water, carrots, onion, and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Add 1 1/4 cup on the milk to the vegetable mixture.In a small bowl, whisk together the remaining 1 cup of milk until smooth. Slowly add the flour/milk mixture into vegetable mixture while stirring. Bring to a boil; cook and stir for 2 minutes or until thickened.Reduce heat to low; stir in salt, pepper, and cheese until cheese is melted.