8-10 medium red potatoes
small bag of baby carrots
water to cover potatoes and carrots
1 green pepper
1 large onion
2 cloves garlic, minced
1 cup milk
3 tbs of flour
1/3 package Velveeta, cut into 1" cubes
1 tsp celery seed
salt and pepper to taste
Quarter and cut potatoes into small pieces.You can peel them or scrub and leave skin on. You may leave the skin on for red or new potatoes, and peel if using others. Cut carrots into slices.
Place potatoes and carrots in large pot and cover with water; add salt. Boil, covered until tender.
While potatoes are boiling, onion, garlic, and green pepper in another large pot and sauté until green peppers are tender, and onions are clear.
Add celery seed, salt, and ground pepper and sauté for 1 more minute.
Add sautéd ingredients to undrained boiled potatoes. Turn heat to medium.
Add Velveeta and stir soup until cheese melts. Add milk and flour together. Add milk mixture stirring constantly, heat until soup is hot and thick.
Be careful not to burn it.
Makes a great pot of potato soup!