Potato Cheese Soup

6 cups peeled, diced potatoes
2 cups water
1 cup diced celery
1/2 cup chopped onion
1 tbsp. dried parsley flakes
2 tbsp. instant chicken bouillon
1 tsp. salt
pepper to taste

Combine in pot and mix well. Cover and simmer 15 to 20 minutes, or until vegetables are done.

Cheese Mixture:
1/4 cup margarine
1/3 cup flour
3 cups milk
1/2 lb. Velveeta� cheese

Melt margarine in another pan. Add flour, and mix well. Stir in milk. Add Velveeta� cheese, cubed. Stir until thickened. Add to potato mixture, and heat through.

Makes 8 to 10 servings.