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.
Peanut Butter Fudge
Hands down, these are the only sliders my hubby will eat when he’s watching football!.
CARROT CAKE SHEET CAKE: A Slice of Sweet Perfection
TRADITIONAL SODA BREAD
DIY floor cleaner to thoroughly clean and perfume the entire house
A sparkling clean house, these ingredients are enough: everything is as good as new again.
Arrogant Passenger Ate My Plane Meal – Karma Didn’t Let It Slide
Put salt in your toilet. Here’s why. This is something plumbers will never tell you
They Walk Among…
