Cheese Soup - cooking recipe

Ingredients

6 potatoes, diced
1/2 c. celery, chopped
2 carrots, shredded
1 onion, diced
1 Tbsp. parsley flakes
2 chicken bouillon cubes
5 c. water
1 c. milk
1 c. evaporated milk
1/2 c. flour
1 lb. Velveeta cheese, cubed
1/2 lb. bacon, cooked and browned

Preparation

In large saucepan combine potatoes, water, carrots, onion, celery and parsley.
Add bouillon cubes.
Simmer 20 to 30 minutes until vegetables are tender.
Gradually add milk to flour, stirring until well blended.
Add milk mixture to the vegetables. Cook until thickened.
Add bacon and cheese, stirring until melted.