~~Mmmm…not just for winter anymore. Perfect for lunch, appetizer or after school snack.

6 cups cubed peeled potatoes
4 cups water
1 cup sliced celery
1 cup sliced carrots
1/2 cup chopped onion
2 teaspoons chopped parsley
4 teaspoons Maggi instant chicken bouillon (for best results) or 4 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
3 cups milk, divided
1/4 cup all-purpose flour
3/4 pound Velveeta cheese (Mexican Velveeta may be used to spice it up a little.)

Combine first nine ingredients in a Dutch oven or large kettle and bring to a boil. Cover, reduce heat and simmer 7 to 8 minutes, until vegetables are tender. Using an potato masher, mash all vegetables until are almost pureed. Gradually stir 1/4 cup of milk into flour, making a smooth paste. Stir into soup and add remaining milk and the cheese.
Cook over medium heat until soup thickens and cheese melts. Serves 6 to 8. Leftover soup can be frozen.

- Susan Strachan