Serves: 10
Total Calories: 228

2 tablespoons chicken bouillon
8 cups boiling water, divided
2 large russet potatoes, diced
2 large carrots, peeled and grated
1 small onion, chopped
2 cups chopped broccoli
1/2 cup diced celery, optional
1/2 cup butter or margarine
3/4 cup flour
1 cup Kraft Cheeze Whiz Cheese

In a 4-quart soup pan, dissolve bouillon in 4 cups boiling water. Add potatoes, carrots, onion, broccoli, and celery, if desired, and cook on medium heat 15–20 minutes, or until tender.

In a large frying pan, melt margarine, then slowly stir in flour. Add remaining water to vegetables and stir until soup begins to thicken. Stir CheeseWhiz into butter and flour mixture, then add cheese sauce to vegetables. Continue to cook on low heat until soup is thoroughly heated. Garnish with fresh parsley. Makes 10–12 servings.

Nutritional Facts:

Serves: 10
Total Calories: 228
Calories from Fat: 130

More Recipes from the 101 Things To Do With a Potato Cookbook:
Easy Chicken Soup
Quick Potato Soup
Cheesy Vegetable Chowder
Instant Potato Soup Mix
Cheddar Potato Soup
Hearty Broccoli Vegetable Soup
Simple Potato Soup
Sausage Corn Chowder
Tomato Beef Stew
Aunt Tammi's Potato Soup