QueenBeeGrannyJean
02-20-2007, 11:46 AM
4 large baking potatoes (cubed)
1 tsp parsley flakes (opt)
4 cups water
½ tsp salt
¾ to 1 cup sliced thin carrots
pepper to taste
¾ to 1 cup chopped celery
1 can cream of chicken soup
1 cup chopped onion
1 lb. Velvetta cheese (cubed)
In large saucepan, combine potatoes, water, celery, carrots, onion, parsley flakes, salt and pepper.
Mix well. Cover and simmer about 30 minutes or until vegetables are tender. Add soup and cheese stirring
until cheese is melted.
1 tsp parsley flakes (opt)
4 cups water
½ tsp salt
¾ to 1 cup sliced thin carrots
pepper to taste
¾ to 1 cup chopped celery
1 can cream of chicken soup
1 cup chopped onion
1 lb. Velvetta cheese (cubed)
In large saucepan, combine potatoes, water, celery, carrots, onion, parsley flakes, salt and pepper.
Mix well. Cover and simmer about 30 minutes or until vegetables are tender. Add soup and cheese stirring
until cheese is melted.