3 c. potatoes, chopped
3 c. water
3/4 c. celery, chopped
1/2 c. carrots, chopped
3/4 c. onions, chopped
1 tsp. parsley flakes
1 chicken bouillon cube
1 tsp. salt & pepper

Cook above until tender. In separate pan, mix 1 1/2 cups milk, 2 tablespoons flour and 1/2 pound grated Velveeta cheese. Heat until cheese is melted. Add slowly to other ingredients. This is also a good base for broccoli soup, just add 1 cup cooked, chopped broccoli.