3 c. chopped potatoes
1 c. water
1/2 c. celery slices
1/2 c. carrot slices
1/2 c. chopped onion
1 tsp. parsley flakes
1 chicken bouillon cube
1 1/2 c. milk
2 tbsp. flour
salt and pepper to taste
1/2 lb. Velveeta cheese, cubed

In large saucepan, combine potatoes, water, celery, carrots, onion, parsley flakes, bouillon cube and seasonings. Mix well. Cover and simmer 15 to 20 minutes or until vegetables are tender. Gradually add milk to flour, mixing until well blended. Add milk mixture to vegetables. Cook until thickened. Add Velveeta, stirring until melted.

Serves 6 to 8.