6 or 8 diced potatoes
1 onion
2 carrots, diced thin
2 tbsp. butter
1 c. milk
1 can cream of chicken soup
1/2 - 3/4 lb. Velveeta cheese
Salt & pepper to taste

Cover potatoes and onions with water and cook until done (about 20 to 30 minutes). Add butter, milk, soup and cheese. Cook about an hour or until vegetables are done and soup has thickened. Salt and pepper to taste.