Harvest Soup - cooking recipe

Ingredients

3 c. cubed, peeled potatoes
1/2 c. sliced carrots
1/2 c. sliced celery
1/2 c. chopped onion
1 c. water
1 chicken bouillon cube
2 Tbsp. all-purpose flour
1 1/2 to 2 1/2 c. milk
2 tsp. parsley
8 oz. Velveeta cheese

Preparation

Combine first 6 ingredients in saucepan.
Cook for 15 to 20 minutes or until vegetables are tender.
Blend flour and milk in a bowl.
Add to soup.
Cook until thickened, stirring constantly. Stir in parsley and cheese.
Season with salt and pepper to taste. Cook until cheese is melted.
Makes 6 servings.