3-4 c. grated raw potatoes
2 1/2 c. water
3/4 c. celery, thinly sliced
3/4 c. grated carrots
1/4 c. raw onion, chopped
1/2 lb. cubed Velveeta cheese
1 tsp. dried parsley
Salt and pepper, to taste
1 (10 oz.) can cream of broccoli soup
2 c. milk

Combine potatoes, water, celery, carrots, onion, parsley and salt and pepper. Cook until tender crisp over low heat. Stir frequently. Add soup, milk and cheese. Stir until cheese melts. Yield: 9 cups.