6 c. chopped potatoes
2 c. water
3/4 c. carrot slices
1/2 c. celery slices
1/3 c. chopped onion
2 tsp. parsley flakes
2 chicken bouillon cubes
1 tsp. salt
Dash pepper
3 c. milk
4 tbsp. flour
3/4 lb. Velveeta cheese, cubed

In a large saucepan, combine potatoes, water, celery, carrots, onion, parsley flakes, bouillon cubes, and seasonings. Mix well; cover and simmer 15-20 minutes or until vegetables are tender. Gradually add milk to flour, mixing until well blended. Add milk mixture to vegetables. Cook until thickened. Add cheese and stir until melted. Serves about 12.