3 c. diced potatoes
2 stalks chop celery
1 sm. onion
1 c. water
1 tsp. salt
1 tsp. parsley flakes
1 chicken bouillon soup
2 c. milk
3 tbsp. flour
3 tbsp. butter

Combine potatoes, celery, onion, water, seasoning and bouillon in 2-quart pan. Bring to boil, cover and cook 13-16 minutes or until tender.

Melt butter add flour and slowly add milk until mixture boils. Stir constantly. Add Velveeta cheese for real creamy soup.

If it is too thin, add instant potatoes.