Garden (Potato) soup

Garden Cream Soup
3 cups potato chopped
1 c water
½ c celery sliced
½ c. carrots sliced
¼ c onion chopped
1 t parsley flakes
½ t. salt
¼ t. pepper
Combine and cook until tender (15 – 20 minutes)
Combine 1 ½ c milk with 2 t. flour. Add to soup. Cook until thick. Add ½ Velveeta cheese. Cook until just melted.