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.
This is a winner every time I make it! Bring it out and guests go crazy over it
SOUR CREAM CHICKEN ENCHILADAS RECIPE
My neighbor brought this to a block party, and it was the talk of the entire block!.
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