Golden Cream Soup

3 c. potatoes, peeled and diced
1 c. water
1/2 c. celery, chopped
1/2 c. carrot slices
1/4 c. chopped onion
1 t. parsley, chopped
1/2 t. salt
1/8 t. pepper
1 chicken bouillon cube
1 1/2 milk
2 T. flour
1/2 lb. Velveeta, cubed

Combine water, potatoes, celery, carrots, onion, parsley, salt, pepper and bouillon cube in a large stock pot. Cover and simmer for 20 minutes on medium high heat. Combine milk and flour in a separate container. Turn heat down to low and slowly add milk-flour mixture to soup until thick. Stir in Velveeta cubes and combine until melted.