6 potatoes, diced
2 onions, diced
1 stalk celery, diced
3 to 4 chicken bouillon cubes
1 tbsp. parsley flakes
salt and pepper to taste
1/2 stick butter
5 c. water
1 lb. Velveeta cheese block
1 can cream of chicken soup

Cook potatoes, onions and celery in 5 cups water until tender; add cream of chicken soup and 1/2 can of milk. Add other ingredients and simmer. Add cheese last and continue to heat until cheese is melted. Be sure to stir often for cheese will stick to kettle.