8 cups water
1 bag frozen hash browns (26 oz)
2 cups shredded carrots
1 cup diced celery
4 chicken bouillon cubes
1/2 t. salt
1/4 t. pepper
1/2 t. onion powder
2 cups half and half
16 oz Velveeta
1/4 - 1/3 cup flour (depending on how thick you like it)
Add first 8 ingredients together in large pot. Bring to a boil, and continue boiling 10-15 minutes. Add half and half, and Velveeta, stirring until combined. Slowly whisk in flour. Continue to heat on low.
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