3 c. raw diced potatoes
1 1/2 c. water
3/4 c. diced celery
3/4 c. diced carrots
1 tsp. minced onion
1 tsp. parsley flakes
1 env. cream of chicken soup
2 c. milk
1/2 lb. Velveeta cheese, cubed
Salt and pepper to taste

Combine potatoes and water, celery, carrots, onion, parsley flakes, in large kettle. Cook until vegetables are tender over low heat. Stir in chicken soup, milk, and cheese. Heat and stir until cheese melts.