Combine ingredients in a large (4 qt) pot and cook until potatoes are tender:
3 cups boiling water
6 cups diced, peeled potatoes
1 cup chopped celery
1/2 cup chopped onion
2 tsp parsley flakes
1 tsp salt
1/2 tsp pepper
2 chicken bouillion cubes
Blend 4 Tbs. flour and 1/2 cup water. Add to pot with 4 cups milk to thicken the broth. Add 1 lb. cubed Velveta cheese and stir until cheese melts being careful not to scorch the soup.
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