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Categories:Viewed: 30 - Published at: 7 years ago
Ingredients
- 1 c. thinly sliced carrots
- 1 c. sliced celery
- 1 small onion, chopped
- 2 c. pared and diced potatoes
- 2 Tbsp. butter
- 2 chicken bouillon cubes in 2 1/2 c. water
- 2 Tbsp. flour
- 1 (13 oz.) can evaporated milk
- 3/4 lb. Velveeta cheese
Method
- Put vegetables, bouillon cubes, water and butter in crock-pot. Cook on high for 1 hour.
- Turn to low; cook 5 to 7 hours.
- The last hour, add flour, blended with evaporated milk, and cheese.