Soups On!

Yowsa it's cold outside! Perfect evening for soup! This is a recipe that my grandmother and aunt both perfected. Mashing half the potoatoes gives it great texture. Add a little velveeta at the end and it's thick and delicious! Sometimes I even throw in a little bacon.
Potato Soup
6 medium potatoes, diced (I use yukon gold or red and leave the skins on)
2 Tbsp. butter
1 medium carrot, diced
1 Tbsp. flour
1 quart milk
2 Tbsp parsley flakes
1/2 tsp. seasoned salt
1/4 tsp. Accent and red pepper
1 chicken bouillon cube
shredded velveeta

Cook potatoes in boiling salted water until tender. Melt butter in 3-qt pot until golden brown. Add carrots and onions. Cover and cook until tender. Reduce heat, blend in flour. Stir in milk. Add half of potatoes, mash the rest and add. Stir in rest of ingredients. Add cheese to desired thickness.