Cheesy Potato Soup

Cheesy Potato Soup

5 cups diced potatoes
1/2 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
3 cups water
3 chicken bullion cubes
Boil 15 minutes

White Sauce:
3/4 cups butter
3/4 cups flour
4 cups milk
8-12 oz Velvetta Cheese

Add the white sauce to the potatoes and other veggies after they are cooked. Cut the cheese into small pieces and then stir into the potato/white sauce mixture. Cook over medium heat until cheese is fully melted.

*Mike really likes things salted so you can add salt if the bullion isn't enough salt for you. You could also put in a clove of garlic is you want but we don't usually do that.