3 c. chopped potatoes
1 c. water
1/2 c. celery, sliced
1/2 c. carrots, sliced
1/4 c. onions, chopped
1 tsp. parsley flakes
1/2 tsp. salt
Pepper
1 chicken bouillon cube
1 1/2 c. milk
2 tbsp. flour
1/2 lb. Velveeta cheese

Combine water, vegetables, parsley, seasonings, and bouillon cube. Cover; simmer 15-20 minutes until vegetables are tender. Gradually add milk to flour, stirring until blended. Add milk mixture to vegetables. Cook until thick. Add cheese. Stir until melted. Serves 4.