Cream of Potato Soup

3 c. chopped raw potatoes
2 c. water
1/2 c. chopped celery
1/2 c. chopped carrots
1/4 c. chopped onion
1 tsp. parsley
1/4 tsp. salt
Pepper to taste
1 chicken bouillon cube
1 1/2 c. milk
1/2 lb. Velveeta cheese

In large pot, put first 9 ingredients. Stir. Cover and simmer 15 to 20 minutes. Add milk and cheese. Cook until cheese is melted. You may add more milk if too thick. If too thin, add some instant mashed potatoes.

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