3 cup potatoes; diced
1/2 cup celery; diced
1/2 cup carrot (1); diced
1/4 cup onion; diced
1 cup water
1 1/2 cup milk
1 tsp parsley
1 cube chicken bouillon
1/2 tsp salt
dash pepper
2 tbsp flour
1/2 lb Velveeta cheese; cubed

1. Peel and cube potatoes. Dice celery, carrots and onion.

2. Put all vegetables in cooking pot. Add water, parsley, bouillon, salt and pepper.

3. Cook until vegetables are tender ( 30 minutes).

4. Mix together milk and flour. Add to pot and cook until thick.

5. Cut cheese into cubes and add to soup mixture.

6. Cook until cheese melts.