Potato Cheese Soup

Okay, so I stole this picture online somewhere. So, I would like to thank that random person for a beautiful picture of Potato Cheese Soup. This is one of our families favorites on a nice cold day in Vegas. Okay, our cold isn't as cold as most of everyone else but, you get the point. It is pretty easy to make and if we have any leftover I just freeze it and pull it out on another random cold night :)

What you need:
3 quarts of water                                       1quart Half and Half
12 Chicken Bouillon Cubes                        2 Cubes melted Butter
1 Tbl Parsley flake                                     1/2 cup Flour
1 Tbl Minced Onion                                   1-2 cups Cheese
1-2 Carrots (Shredded)
  

Add bouillon cubes in 3 quarts of water. Let the cubes dissolve and bring water to a boil. Then add the potatoes to the water (I like a lot of potatoes usually I put 8) also add the mined onion.Cook until potatoes are tender with fork. Then add the Parsley Flakes, Shredded Carrots, and Half and Half. Again, bring to boil. While that is coming to a boil melt 2 cubes of butter (1cup) and add 1/2 off cup flour to the butter. Add the mixture to the soup and stir it in. The soup will then begin to thicken (about 10 mins or so) Then remove soup from heat and add the cheese. (I usually add the 2 cups) It will melt all on its own. Couple more quick stirs and it's ready. We sprinkle a little extra cheese on top, my husband might add a little bacon to his, or we even put it in a bread bowl once and awhile!! (Jaci)