Potato Cheese Soup

Potato Cheese Soup

Original Source: Carli Woodland

6 bouillon cubes 6 cups water 1 ½ tsp dried parsley 1 ½ tsp dried onion 1 medium carrot 1 16oz pkg of frozen shredded potatoes                        Or 1 Hungry Jack box of instant hashbrowns

Riox 1 cube butter, melted ½ cup flour 2 cups half and half, or milk       1 cup cheese added at end

Mix first 6 ingredients and bring to a boil.  Boil together until potatoes are soft.

In separate pan make Riox. 
Melt butter and sprinkle in flour.  Stir together until it forms a paste and slowly add liquid.  Stir until it thickens.
Add and Stir into boiling soup.
Simmer 5-10 minutes.
Stir in 1 cup cheese, til melted.
Salt and pepper to taste.

Makes  a large pot of soup.  Can easily be doubled to serve a bigger crowd!