Cheese Potato Soup - cooking recipe

Ingredients

6 c. red potatoes, chopped
1 c. celery
1/2 c. carrots
1/2 c. onions
2 Tbsp. parsley flakes
1 tsp. salt
1/4 tsp. pepper
2 chicken bouillon cubes
2 c. water
1/4 c. flour
3 c. milk
1 lb. Velveeta cheese
ham cubes (optional)

Preparation

Cook vegetables in 2 cups of water with the 2 chicken bouillon cubes.
Bring to a boil.
Turn down to a simmer for about 30 minutes or until vegetables are soft.
Mix 1/4 cup milk and 1/4 cup flour to make a paste.
Pour paste in with the vegetables. Add 2 3/4 cups milk of milk and Velveeta cheese (ham cubes are optional).