Cheesy Potato Soup - cooking recipe

Ingredients

3 c. chopped potatoes
1 1/2 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. all-purpose flour
1/2 lb. Velveeta cheese, cubed

Preparation

Combine first 9 ingredients in saucepan; cover.
Simmer for 20 minutes or until vegetables are tender.
Blend milk into flour gradually.
Stir into hot vegetables.
Cook until thickened, stirring constantly.
Add cheese.
Cook until cheese melts, stirring constantly.
Yields 6 cups.
Calories 238 per cup.