4 med. potatoes
2 celery stalks
3 carrots
1 med. onion
1 tbsp. chicken bouillon
1 tsp. parsley flakes
2 c. med. white sauce (below)
1/2 lb. pasteurized cheese, cubed Velveeta

Make 2 cups medium white sauce. Chop vegetables. Simmer 15 minutes on low heat: vegetables, bouillon, parsley flakes, and 2 cups water until tender. Do not drain. Add white sauce and cheese. Cook over low heat until cheese is melted. Serves 6.

MEDIUM WHITE SAUCE:

4 tbsp. butter
4 tbsp. flour
1/4 tsp. pepper
2 c. milk

On low heat, melt butter, add flour and pepper. Stir until soft and bubbly. Slowly stir in milk. Simmer 1 minute, stirring constantly. Makes 2 cups.