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.
FLAKY APPLE PIE BARS!
Fixed dinner tonight and my hubby ate more than half of this. So tasty
Rose & Pistachio Cheesecake
Sprinkle this magical ingredient on your plants! The result will surprise all your neighbors.
Woman Spoiled 8-Hour Flight for Other Passengers – After the Trip, the Captain Decided to Put Her in Her Place
Russian Pancakes Oladi (Buttermilk Pancakes)
CARROT CAKE SHEET CAKE: A Slice of Sweet Perfection
These are so divine! Love how quick they are to make!
Comtoise Feuillantine with Comte and Ham
