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

In large saucepan, combine potatoes, water, celery, carrots, onion, parsley flakes, bouillon cube, and seasonings; mix well. Cover; simmer 15 to 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 Velveeta; stir until melted. This is good without the cheese, so I add only 4 slices. I also put in some leftover chicken when putting in the milk.