| | Directions | | Combine potatoes, water, celery, carrots, onion, parsley, bouillon and seasonings. Cover and simmer 15-20 minutes or until vegetables are tender. Gradually add milk to flour, stirring until well blended. Gradually add flour mixture to hot vegetables, stirring constantly until mixture boils and thickens. Add chunked Velveeta, stir until melted. Makes 4 servings. |
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| Ingredients | | - |  | 3 cups cubed potatoes |
| - | | 1/2 cup celery slices |
| - | | 1/2 cup chopped onion |
| - | | 1/2 teaspoon Salt |
| - | | 1 chicken bouillon cube |
| - | | 2 tablespoons flour |
| - | | 1 cup water |
| - | | 1/2 cup carrot slices |
| - | | 1 teaspoon parsley flakes |
| - | | dash of pepper |
| - | | 1 1/2 cups Milk |
| - | | 1/2 pound Velveeta, cubed |
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