Potato Cheese Soup

No background story on this, other than it came from my sister-in-law. I've mentioned before that she's a great cook and baker, and this soup is just another indication of that. Hope you like it!

3 C. water or chicken stock
4 Wyler's chicken bouillon cubes
1 Tbsp. parsley
Salt and pepper to taste
6 small potatoes, cubed, unpeeled
1 C. carrots, sliced thin (or grated)
1 C. celery, diced
1 Tbsp. onion flakes
4 C. milk, warmed
2/3 C. flour
1 # Velveeta cheese

Combine water, bouillon cubes, parsley, salt and pepper. Add potatoes, carrots, celery and onion. Cook until tender. Combine milk and flour; add to rest of ingredients and bring to a slow boil until soup is thickened. Add cubed Velveeta; heat and serve.

NOTE: Because two of my kids don't like carrots, I usually grate them with my food processor so they're too small to pick out. A few also don't like celery, so I'll either dice that very small, or cut them extra large so they CAN pick them out. I would like them to get the nutrients of the actual vegetable, but at least they're getting some from the broth.

Gingersnap Bars

2 C. flour
1 C. sugar
2 tsp. soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp. salt
3/4 C. butter, melted
1/4 C. Grandma's molasses
1 egg
2 Tbsp. cinnamon-sugar

Combine all ingredients and mix well. Press into greased jellyroll pan and sprinkle with 2 Tbsp. sugar, or cinnamon-sugar if you like. Bake at 375° for 10-12 minutes. Don't over bake or they'll get hard! Let stand 5 minutes, cut into bars and cool completely.