Cheese Soup A La Tejas - cooking recipe

Ingredients

3 c. cubed potatoes (approximately 3 potatoes)
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 and Tabasco
2 Tbsp. picante sauce
3 chicken bouillon cubes
2 c. milk
3 Tbsp. flour
1/2 lb. cubed Velveeta cheese

Preparation

Combine potatoes, water, celery, carrot, onion, parsley, seasonings and bouillon.
Bring to a boil.
Cover and simmer 15 to 20 minutes.
Gradually add milk to flour, making sure lumps are blended out.
Gradually add flour mixture to hot vegetables, stirring constantly, until mixture boils and thickens.
Add Velveeta and stir until melted.