2 lg. potatoes
2 lg. onions
3/4 c. carrots
3/4 c. celery
2 c. water
32 oz. chicken broth
18 oz. Velveeta cheese
1 c. light cream
Salt and pepper to taste
1/8 c. chopped parsley
6 oz. Canadian bacon
4 tbsp. cornstarch
1/2 c. cold water (additional)

Dice potatoes, onions, carrots and celery. Combine these with 2 cups water in large pot. Bring to boil. Cover and simmer 15 minutes.

Add chicken broth, Velveeta, cream, salt, pepper, parsley and chopped Canadian bacon. Cook over low heat, stirring frequently, for about 15 minutes.

Mix cornstarch and 1/2 cup cold water together and while stirring soup, gradually add to soup to thicken. Serves 8-12.