6 potatoes, peeled and cut into bite size pieces
2 onions, chopped
2 carrots, peeled and sliced
3 stalks celery, sliced
4 chicken bouillon cubes
1 tbsp. parsley flakes
5 c. water
Salt to taste
Pepper to taste
1/3 c. butter
1 (13 oz.) can evaporated milk
1/2 to 1 lb. Velveeta cheese (depends on how cheesy you like it)
Chopped chives (optional)

Cook potatoes, celery, carrots, and onion in the 5 cups water with chicken bouillon, salt, and pepper in it. When tender, add evaporated milk, butter, parsley flakes, and Velveeta cheese (cut in small pieces). Heat over low heat so cheese does not stick. Serve topped with chives, if desired.