Golden Cream of Potato Soup

I like to eat mine with some shredded cheddar cheese on top. I can imagine crumbled bacon, sour cream, chives, hot sauce, etc. might all be nice add-ins to try (not necessarily all together).

Serves 9

6 c. peeled cubed Potatoes
2 c. Water
1 c. sliced Celery
1 c. peeled, thinly sliced Carrots
1/2 c. chopped Onions
2 tsp. dried Parsley Flakes
2 Chicken Bouillon cubes
Salt
Pepper
1/4 c. Flour
3 1/4 c. Milk - divided
3/4 lb. Velveeta Cheese, cut into small cubes

Put the potatoes, water, celery, carrots, onions, parsley flakes, chicken bouillon, salt & pepper (to taste) into a large, heavy saucepan or Dutch oven. Bring mixture to a boil. cover and reduce heat to simmer for 8 minutes or until the vegetables are tender.
In a small container, combine 1/4 c. each of flour and milk; mix to form a smooth paste. Stir paste into soup together with the remaining milk and 3/4 lb. Velveeta cheese. Cook and stir over medium heat until soup thickens. Enjoy!