Cook in the crockpot on low for 6-8 hours, on high for 3-4 hours, or simmer on the stove until the potatoes are tender and starting to dissolve slightly.
Whisk the cornstarch into the milk, then incorporate it into the soup. Add the Velveeta and allow it to melt, stirring occasionally. Once fully melted, ladle into bowls and serve.
Crispy spinach and chicken noodles
These are seriously to die for! I swear I can eat an entire box!
Same recipe, same awesomeness, 5 years later
Hands down, my hubby can’t get enough of this one! It’s just so addictive!
Mango Pie
Chicken and Vegetable Bake with Herb-Infused Potatoes
Gluten Free Protein Bars
Syrupy Lemon, Olive Oil & Semolina Cakes Recipe
When squeezing lemons, don’t make the mistake of throwing away the seeds: they are worth their weight in gold used this way