3 c. peeled and cubed potatoes
1/2 c. celery, sliced
1/2 c. carrots, sliced
1/4 c. chopped onions
1 c. water
1 1/2 c. milk
1 tsp. parsley
1 chicken bouillon cube
1/2 tsp. salt
Dash of pepper
2 tbsp. flour
1/2 lb. Velveeta cheese

Cut cheese into cubes. Put potatoes, celery, carrots, and onions in a cooking pot. Add water, parsley, bouillon, salt, and pepper. Cook 30 minutes or until vegetables are tender. Mix together milk and flour. Add to pot and cook until thickens. Add cheese to soup mixture and cook until cheese melts, then serve.