6 c. chopped potatoes
2 c. water
1 c. sliced celery
2 tsp. parsley flakes
1/2 c. chopped onions
2 chicken bouillon cubes
1 tbsp. salt
3/4 lb. Velveeta cheese
Dash pepper
4 tbsp. flour
3 c. milk, divided

Combine first 9 ingredients in large sauce pan. Simmer, covered, until tender. In separate cup combine flour and enough milk to make a thin paste. Stir in soup. Add cheese and remainder of milk. Simmer until thick and smooth.