In a large pot, add the potatoes, celery, carrots, onion, parsley, salt, pepper, bouillon cubes, and water.

Bring to a low boil and then turn down the heat and simmer for 20 minutes.

(You might need to add a bit more water during the cooking time if it looks a little dry, but don’t add too much.

)

Blend together the milk and flour.

(I put the milk and flour in a quart canning jar and cover tightly with a lid and then shake until it’s blended.

) Gradually add the milk mixture to the potato mixture, stirring constantly.

Cook until the soup thickens.

Add the cubed Velveeta cheese and continue to cook, stirring, until the cheese is melted.

Adjust seasonings and serve.