| | Directions | | Combine potatoes, carrots, onion, bouillon cubes and water. Simmer until vegetables are done. Mix flour and milk. Add to vegetables. Add remaining ingredients to rest of soup. Simmer at low temperature until hot. |
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| Ingredients | | - |  | 3 cups diced potatoes |
| - | | 1 cup sliced carrots |
| - | | 1/4 cup chopped onion |
| - | | 2 chicken bouillon cubes |
| - | | 2 1/4 cups water |
| - | | 3 tablespoons flour |
| - | | 1 1/2 cups milk |
| - | | 1/2 pound Velveeta cheese, cubed |
| - | | 1 teaspoon parsley flakes |
| - | | 1/2 teaspoon Salt |
| - | | 1/8 teaspoon pepper |
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