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Cheese potato Soup

3 c. cubed potato
1 c. water
1/2 c. celery slices
1/2 c. carrot slices
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 process cheese, cubed

Combine potato, water, celery, carrot, onion, parsley flakes, seasonings and bouillon. Cover; simmer 15 to 20 minutes or until vegetables are tender. Gradually add milk to flour, stirring until well blended. Gradually add flour and milk mixture to hot vegetables, stirring constantly, until mixture boils and thickens. Add Velveeta cubes, stir until melted. Use low heat to avoid sticking to bottom of pot. Makes 4 (1 14 cup) servings.

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