Potato Soup - cooking recipe

Ingredients

7 to 8 c. potatoes, cubed
2 c. water
1 c. chopped celery
1 c. chopped carrots
1/2 c. chopped onions
2 tsp. parsley
2 chicken bouillon cubes
1 tsp. salt
1/2 tsp. pepper
3 c. milk
1/4 c. flour
3/4 lb. Velveeta cheese

Preparation

Combine first 9 ingredients and cook until tender.
Don't drain.
Mix flour and 1/4 cup of the milk to make a paste and put in soup.
Add cheese and rest of milk.
Cook until cheese is completely melted.