POTATO CHEESE SOUP

2 t dry parsley

3 chicken bullion cubes

4-6 T flour

1 lb cubed velveeta

1 1/2 C chopped celery

1 1/2 C chopped carrots

6 C chopped potatoes

1/2 chopped onion

3 C milk

Boil veggies in salted water until tender.  Drain all water except 2 cups.  On medium heat add parsley, chicken bullion, milk and flour.  Whisk until smooth and thick then add cheese until melted.