3 c. diced raw potatoes
1 1/2 c. water
3/4 c. celery
3/4 c. carrots
1 tbsp. minced onion
1 tsp. parsley flakes
Salt & pepper
1 env. cream of chicken soup (like "cup of soup")
2 c. milk
1/2 lb. Velveeta cheese, cubed

Combine potatoes, water, celery, carrots, onion, parsley flakes, salt and pepper in large kettle. Cook until veggies are tender. While soup is simmering over low heat, stir in chicken soup, milk and cheese. Heat and stir until cheese melts.