3 c. potatoes, cubed
1 c. water
1/2 c. celery, chopped
1/2 c. carrot, sliced thin
1/4 c. onion, chopped
1 tsp. parsley flakes
1 chicken bouillon cube
salt and pepper to taste
1 1/2 c. milk
2 tbsp. flour
6 to 8 oz. cubed Velveeta cheese

In 4-quart saucepan, combine water, vegetables and seasonings. Bring to a boil; simmer, covered, 15 to 20 minutes.

Stir together or place in shaker the milk and flour. Slowly stir and pour into soup to thicken. Remove from heat. Add 6 to 8 ounces cubed Velveeta cheese. Stir until melted or cover and wait 10 minutes.

Serves 6.