Golden Harvest Soup

From: Melanie Cruz


6 cups chopped Potatoes
1 cup chopped celery
1 1/2 cups chopped carrots
1/2 cup chopped onion
2 tsp. parsley flakes
1 tsp. salt
dash of pepper
2 chicken bouillon cubes
2 cups water

Simmer this until tender. Don't drain the water.

In a saucepan blend 3 cups of milk and 4 T. flour. Stir over heat until you bring it to a boiling point. Add 1/2 to 1 lb Velveeta cheese and stir till cheese is melted. Add sauce to the vegetables and serve.

Makes a big pot.