1 1/2 c. boiling water
3 c. diced potatoes
1/2 c. chopped celery
1/4 c. chopped onions
1 tsp. parsley flakes
1/2 tsp. salt
Dash pepper
1 chicken bouillon cube
2 tbsp. flour
2 c. milk
1/2 lb. Velveeta process cheese, cubed (less may be used)

Add water to potatoes, celery, onion, parsley flakes, seasoning and bouillon cube. Cover, cook until tender. Blend flour with small amount of milk, stir into vegetable mixture. Add remaining milk, cook until thickened. Add cheese, stirring until melted, just before serving.

Serves 6-8.