1 lg. onion
1 stick butter
4 ribs celery
1 lb. carrots
1 lb. potatoes
1 lb. Velveeta
1 (10 oz.) can Rotel tomatoes
Milk, amount depending on thickness

Saute first 3 items. Cube carrots and potatoes. Boil until tender. Add sauteed onion and celery to potatoes and carrots. Let cook well. Add and boil, stirring constantly cheese and tomatoes. Add milk when rewarming; also parsley and chicken bouillon. Serves 4.