3 c. potatoes, chopped
1 c. water (or chicken broth)
1/2 c. celery, diced
1/2 c. carrots, diced
1/4 c. chopped onion
1 tsp. parsley flakes
1/2 tsp. salt
Dash of pepper
1 chicken bouillon cube
1 1/2 c. milk
2 tbsp. flour
1/2 lb. Velveeta cheese

In a large pan combine potatoes, water, celery, carrots, onion, parsley, bouillon and seasonings. Mix well. Cover and simmer for 15-20 minutes or until vegetables are tender. Gradually add milk to flour, mixing until well blended. Add the milk/flour mixture to the vegetables and cook until thickened. Add cheese and stir until melted.