Wesley

Potato Soup

2 qt boiling water

6 chicken bouillon cubes

6-8 potatoes

1/2 lb Velveeta Cheese

1/4 c Cornstarch

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Boil water and dissolve bouillon cubes in water.

Peel and cube potatoes and cook in water.

When potatoes are done, cube Velveeta cheese and slowly add to water and potatoes. Stir while adding cheese to mixture.

Mix cornstarch in small amount of water until smooth and not lumpy. Add to soup mixture, heat on low to medium heat and stir occasionally.