3 c. potatoes, chopped
3 c. water
1/2 c. celery, chopped
1/2 c. carrots, chopped
1/2 c. onion, chopped
1 tsp. parsley flakes
salt
dash of pepper
pinch of savory
2 chicken bouillon cubes
1 1/2 c. milk
3 tbsp. cornstarch
1/2 lb. Velveeta cheese

Cook potatoes, celery, carrots and onion in water until tender. Add other ingredients and cook over medium heat until blended.