5 or 6 med. potatoes
1 carrot
2 stalks celery
3-4 chicken bouillon cubes
1 sm. onion, chopped
2/3 stick butter
2 c. warm milk
1/2 c. flour
1/2 lb. Velveeta cheese

Cut up potatoes (small), carrot and celery. Cover vegetables with water in pan and boil. When it begins to boil, add the bouillon cubes; simmer slowly. In fry pan saute onion in the butter; when onions are soft, add the warm milk and the flour. Add this mixture to the simmering vegetables. Add the Velveeta cheese and stir until melted.