3 c. cubed potatoes
1/2 c. diced celery
1/2 c. diced carrots
1/4 c. chopped onion
1 tsp. parsley flakes
1/2 tsp. salt
1 chicken bouillon cubes
1 c. water
2 tbsp. flour
1 1/2 c. milk
1/2 lb. Velveeta cheese

Combine potatoes, celery, carrots, onions, parsley flakes and bouillon. Cover pan and simmer 15 to 20 minutes until vegetables are tender. Make sauce with flour and milk adding to mixture, stirring constantly until mixture boils and thickens. Add cubed Velveeta cheese. Stir until blended.