3 c. diced potatoes
1/2 c. diced celery
1/2 c. diced carrots
1/4 c. minced onion
1 c. water
1 tbsp. parsley
1/2 tsp. salt
Pepper to taste
1 chicken bouillon cube
1/2 lb. processed cheese (Velveeta)
1 1/2 c. milk
2 tbsp. flour

Combine first 9 ingredients in large pot. Simmer until vegetables are tender. In separate pan, combine processed cheese, milk, and flour. Stir over low heat until blended. Add to soup mixture. Heat but do not boil.