3 c. chopped potato
1 c. water
1/2 c. celery (chopped)
1/2 c. grated carrot
1/4 c. chopped onion
1 tsp. parsley flakes
1/2 lb. Velveeta cheese (1/4 box)
1 tsp. salt
1 chicken bouillon cube
1 1/2 c. milk
2 tbsp. flour
Dash of pepper

Combine potatoes, water, celery, carrot, onion, parsley, seasonings and bouillon cube. Cover and let simmer for 15 to 20 minutes. Gradually add milk to flour. Add milk mixture to vegetables. Cook until thickened. Add cubed cheese, stir until melted.