Momma's Potato Cheese Soup

Ingredients:

• 2 cups water, bone broth or chicken broth w/ 2 tsp (+/-) chicken base
• 6 cups potatoes, raw, peeled & cubed
• 1/2 cup onion, chopped
• 1 cup celery, chopped
• 1 cup carrot, peeled and sliced
• 2 tsp parsley flakes
• A dash of pepper
• 1tsp garlic powder (not garlic salt!)
• 3 cups milk
• 1lb Velveeta cheese, cubed
• Salt to taste
• Corn starch & water for thickening

Instructions:

1. Pour the water or broth into the liner with the bouillon.  
2. Layer the potatoes, onions, carrots, celery, parsley,  in the liner.  Do not stir.
3. Push "Pressure cook" or "Soup/Broth" & set for 5 minutes with a 5 minute NPR.
4. Stir. Taste. Adjust seasoning (keeping in mind that the cheese will add salt)
5. Add cubed Velveeta to the top, pressure for 0 minutes, 2 minute NPR, QR remaining pressure.
6. Stir till melted and incorporated. 
7. Prepare corn starch slurry.
8. Push sauté & thicken using corn starch & water slurry, pouring it in slowly while stirring constantly, during a boil.
9. Turn off sauté as soon as it's thickened.
10. Serve with warm French bread, homemade bread, or biscuits.