| | Directions | | In a large saucepan, combine potatoes, water, celery, carrots, onion, parsley flakes, bouillon cube and seasonings; mix well. Cover; simmer 15 to 20 minutes or until vegetables are tender. Gradually add milk to flour, mixing until well blended. Add milk mixture to vegetables; cook until thickened. Add cheese; stir until melted. Serves 6. |
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| Ingredients | | - |  | 3 cups Chopped Potatoes |
| - | | 1 cup water |
| - | | 1/2 cup chopped celery |
| - | | 1/2 cup sliced carrots |
| - | | 1/4 cup chopped onion |
| - | | 1 teaspoon parsley flakes |
| - | | 1 chicken bouillon cube |
| - | | 1/2 teaspoon Salt |
| - | | Dash of pepper |
| - | | 1 1/2 cups milk |
| - | | 2 tablespoons flour |
| - | | 1/2 pound Velveeta cheese, cubed |
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