3 c. potatoes, peeled & diced
3 c. water
1/2 c. carrots, sliced or chopped
1/2 c. onion, chopped
1/2 c. celery, chopped
3 chicken bouillon cubes
1 tsp. parsley flakes
1/2 tsp. salt
Dash of pepper
1 1/2 c. milk
2 tbsp. flour
1/2 lb. Velveeta cheese, cubed

In large saucepan, combine all ingredients except milk, flour and cheese. Cover and simmer 20 minutes, or until vegetables are done. Mix milk and flour well and add to vegetables. Cook until it thickens; add cheese. Stir until cheese melts. 6 (1 cup) servings.