3 c. diced potatoes
1 c. water
1/2 c. carrot slices
1/2 c. celery pieces
Parsley flakes (for color)
1 chicken bouillon cube
Salt and pepper to taste
1 1/2 c. milk
2 tbsp. flour
1/2 lb. Velveeta cheese
1 c. chopped ham

Cook until vegetables are tender the potatoes, water, carrots, celery, parsley, bouillon, salt and pepper. Then mix together the milk and flour. Gradually add to vegetables and cook until thickens. Add cheese and ham.