Potato Soup - cooking recipe

Ingredients

3 c. potatoes, cubed
1 c. water
1/2 c. celery, chopped or sliced
1/2 c. carrot, sliced
1/4 c. chopped onion
1 tsp. parsley flakes
1/2 tsp. salt
dash of pepper
1 chicken bouillon cube
2 Tbsp. flour
1 1/2 c. milk
1/2 lb. Velveeta cheese

Preparation

Combine first 9 ingredients.
Cover and simmer for 15 to 20 minutes or until vegetables are tender.
Gradually add flour and milk (may add more milk, if desired).
Stir constantly until mixture thickens.
Add Velveeta cheese.
Stir until melted.
(May use less cheese, if that is your taste.
I do.)
Makes 4 to 5 servings.