3-4 ribs celery, chopped
6-8 c. potatoes, cubed
3-4 carrots, chopped
1 yellow onion, chopped
1-2 tbsp. parsley
2 (13 oz.) cans College Inn chicken stock
2/3 lb. Velveeta, cubed
1-2 c. milk

Cook vegetables until tender (mushy). When ready to serve, add cheese and milk. Do not allow to boil after adding cheese and milk.