8 c. diced red potatoes
1/2 c. chopped onion
1/2 c. diced celery
1 c. grated carrots (optional)
2 tbsp. parsley flakes (optional)
2 chicken boullion cubes
2 or 3 c. water
1 tsp. salt
pepper to taste
1/4 c. flour
3 1/2 c. milk
3/4 lb. Velveeta cheese, cubed

Mix potatoes, onion, celery, carrots, parsley, boullion cubes, water, salt, and pepper into a large pot. Bring to a boil, then cover and let cook on med. to low heat until tender (about 8 minutes). Mix flour and 1/2 c. milk until well blended. Add to pot of vegetables and mix well. Add 3 c. milk and Velveeta cheese. Stir until cheese is melted and serve hot.