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

In large saucepan, combine potatoes, water, celery, carrot, onion, parsley, bouillon cube and seasonings. Cover and simmer 15 to 20 minutes or until vegetables are tender. Blend together milk and flour. Add to vegetables. Cook until thickened. Add cheese. Stir until melted.

If you double the recipe, triple the potatoes.