Cheesy Potato Soup by Yours Truly

6 potatoes, peeled and cut into bite sized pieces
2 onions, chopped
2 carrots, sliced
3 stalks celery, sliced
4 chicken bouillon cubes
1 Tbsp. parsley flakes
5 cups water
Salt & pepper to taste
1/3 cup butter or margarine
1 evaporated milk
1/2 to 1 lb. Velveeta

Cook potatoes, celery, carrots and onion in the water and bouillon, salt and pepper. When tender, add evaporated milk, margarine, parsley and Velveeta. Heat on low so cheese doesn't stick. Serve topped with chives, if desired.

**My favorite potato soup recipe, hands down. I leave out the onion, as usual. Yum-O!