3 c. sliced potatoes
1 c. water
1/2 c. celery slices
1/2 c. carrot slices
1/4 c. onion slices
1 tsp. parsley
1 chicken bouillon cube
2 tbsp. butter
2 tbsp. flour
1/4 lb. Velveeta cheese
1 1/2 c. milk
1/8 tsp. pepper

Combine the first 7 ingredients. Heat carefully and simmer until tender, not mushy. In another large saucepan, melt butter, add flour and mix well. Add milk, slowly, stirring constantly until thickened. Add cheese in small slices and stir well until melted. Pour into cooked vegetables and mix gently. Serve hot with green leafy salad.