3 c. finely chopped potatoes (3 med.)
1/2 c. chopped celery
1/2 c. chopped carrots
1/4 c. parsley flakes
1/4 c. chopped onion
1 chicken bouillon cube
1/2 tsp. salt
Dash pepper
1 1/2 c. milk
2 tbsp. flour
1/2 lb. Velveeta
Cheese, cubed

Combine first 8 ingredients, simmer 20 to 30 minutes or until potatoes are soft. Mix flour and milk and add to broth; cook until thickened, then add cheese and stir until melted.