6 peeled chopped potatoes
1 c. celery slices
1 c. carrot slices
1/2 c. chopped onions
2 c. water
2 tsp. parsley flakes
1 tsp. salt
1/2 tsp. pepper
2 chicken bouillon cubes
3 c. milk
4 tbsp. flour
1 lb. cubed Velveeta cheese In large saucepan.
Combine potatoes, celery, carrots, onion, water, parsley, salt, pepper, and bouillon cubes. Mix well. cover. Simmer 15-20 minutes or until vegetables are tender. Gradually add milk mixture to vegetable mixture. Cook until thickened.
Add cheese. Stir until melted.