Potato Soup

• 6 to 8 potatoes, peeled and diced
• 1 can chicken broth
• 2 cups water
• 1/4 cup parsley
• 1 tsp. black pepper
• salt and butter
• 1 cup evaporated milk
• 2 tablespoons corn starch
• velveeta cheese

Instructions:
Simmer peeled and diced potatoes in chicken broth and water til halfway done. Add parsley, pepper, salt and butter to taste. Mix together evaporated milk and corn starch. Slowly stir into potato mixture. Add some velveeta cheese. Heat until melted.

Rita W.