Golden Cream of Potato Soup

6 cups peeled, cubed red potatoes

2 cups reduced chicken stock

1 cup sliced celery

1 cup scraped, thinly sliced carrot

1/2 cup finely chopped onion

2 tsp. dried parsley flakes

1 tsp. salt

1/8 tsp. pepper

3 cups milk, divided

1/4 cup flour

3/4 pound Velveeta, cubed

Combine first nine ingredients in a dutch oven, bring to a boil. Cover, reduce heat, and simmer 7 to 8 minutes or until vegetables are tender.

Gradually stir 1/4 cup milk into flour making a smooth paste. Stir into soup. Add remaining 2-3/4 cup milk and cheese. Cook over medium heat until soup is thickened.

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