Potato Soup

6 c. peeled and cubed potatoes (red)

2 c. water

1 c. celery, chopped

1 c. carrots, chopped

1/2  c. onions, chopped

2 tsp. dried parsley

2 chicken bouillon cubes

1 tsp. salt

1/2 tsp. pepper

3 c. milk, divided

1/4 c. flour

3/4 lb. Velveeta

Put first 9 ingredients into large pot. Bring to boil, cover and reduce heat and simmer until vegetables are tender. Mix 1/4 milk with flour to make a paste. Stir into soup; add remaining milk and cheese. Cook on medium until cheese is melted.

*Submitted by Phyllis Wall