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
1/2 tsp. salt
Dash of pepper
1 chicken bouillon cube

Combine the above and simmer 15 to 20 minutes or until vegetables are tender. In a separate bowl, gradually add 1 1/2 cups milk to 2 tablespoons flour. Stir until well blended. Add this flour mixture to hot vegetables that have been cooked, stirring constantly until mixture boil and thickens. Add 1/2 pound process cheese, cubed (Velveeta, etc.) and stir until melted.