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.
QUICK PRESSURE COOKER NOODLES, creamy and very tasty
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Strawberry crunch pound cake
These disappeared so fast when I put them on the dining table!
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Creative Ways to Repurpose Plastic Bottles in the Kitchen
