3 c. potatoes, diced
1 1/2 c. water
1 tbsp. onions, minced
3/4 c. celery, diced
3/4 c. carrots, diced
1 tsp. parsley
Salt & pepper
1 envelope cream of chicken Cup of Soup
2 c. milk
1/2 lb. Velveeta

Combine potatoes, water, onions, celery, carrots, parsley, salt and pepper. Cook in large saucepan until tender. Add Cup of Soup, milk and Velveeta. Put on low heat until cheese is melted, (may also be heated in microwave).