3 c. chopped potatoes
1 c. water
1/2 c. celery slices
1/2 c. carrot slices
1/4 c. onion
1 tsp. parsley flakes
1 chicken bouillon cube
1/2 tsp. salt
Dash of pepper
1 1/2 c. milk
2 tbsp. flour
1/2 lb. Velveeta pasteurized process cheese spread, cubed

In large saucepan, combine potatoes, water, celery, carrots, onion, parsley flakes, bouillon cube and seasonings; mix well. Cover; simmer 15 to 20 minutes or until vegetables are tender. Gradually add milk to flour, mixing until well blended. Add milk mixture to vegetables; cook until thickened. Add process cheese spread; stir until melted. 6 to 8 servings.