2 c. boiling water
3 c. diced potatoes
1/2 c. chopped celery
1/4 c. chopped onion
2 tbsp. flour
2 c. milk
2 tbsp. butter
1/2 lb. pasteurized process cheese spread, cubed
1 tsp. parsley, minced
1/2 tsp. salt
1/4 tsp. white pepper
1 chicken bouillon cube

Add water to potatoes, celery, onion, parsley flakes, seasonings and bouillon cube. Cover; cook until tender. Blend flour with a small amount of milk; stir into vegetable mixture. Add remaining milk and butter; cook until thickened. Add cheese; stir until melted. 6 to 8 servings.