3 c. chopped potatoes
1 c. water
1/2 c. celery slices
1/2 c. carrot slices
1/4 c. chopped onion
1 tsp. parsley flakes
1 chicken bouillon cube
1/2 tsp. salt
Dash of pepper
1 1/2 c. milk
2 tbsp. flour
1/2 lb. Velveeta cheese

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