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Cheesy Potato Soup

3 c. diced potatoes
1 c. diced carrots
1/2 c. diced celery
1/2 c. diced onions
1/2 tsp. salt
1 bouillon cube chicken
1 c. water
2 tbsp. flour
1 c. milk
1 c. water
1/4 lb. Velveeta cheese (diced)


Simmer diced vegetables in 1 cup water, salt and bouillon cube 12-15 minutes or until tender. Blend flour in 1 cup water and 1 cup milk until smooth. Stir in vegetable mixture. Cook over medium heat, stirring constantly until thickened. Add cheese diced into small pieces and stir over low heat until melted and blended.


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