Potato Soup - cooking recipe

Ingredients

6 c. cubed potatoes
2 c. water
1 c. sliced celery
1 c. sliced carrots
1/2 c. chopped onions
salt and pepper to taste
2 tsp. parsley flakes
2 c. chicken bouillon cubes
3 c. milk (I use 2%)
3/4 lb. Velveeta cheese
1/4 c. flour

Preparation

Combine vegetables, water and seasonings in a Dutch oven; bring to a boil.
Cover, reduce heat and simmer until tender. Gradually stir in 1/4 cup milk with 1/4 cup flour, then add rest of milk and Velveeta cheese.
Cook over medium heat until thickened, but do not let it boil!