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.
Lemon Custard Cake
My aunts used to make this, and I thought it was history. Surprise! I found it, and it’s even better!
The lunch lady at my school cafeteria used to make these cookies. They were always the best!.
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