1 1/2 c. potatoes, diced
1 rib celery, minced
1/2 c. carrot, minced
1 tsp. onion powder
1 c. chicken stock
2 tbsp. butter
2 tbsp. flour
1 1/2 c. milk
1/4 lb. Velveeta cheese

In a saucepan combine first five ingredients. Cook until potatoes are barely tender, about 15 minutes. In another pan melt the butter and stir in the flour. Cook and stir for one minute, then stir in the milk and cook until thickened. Stir this into the soup and then add the chunks of cheese. Cook until cheese has melted.