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.
CHOCOLATE PEANUT BUTTER RICE KRISPY CUPS
Cookies that melt in your mouth with few ingredients!
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Dublin Pea Salad
Every time I whip this up, the house smells incredible. It’s always a crowd pleaser.
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