Cheesy Ham and Potato Soup

Jill Dorrough

3 cups peeled and cubed potatoes  1/2 cup chopped celery  1/2 cup chopped onion  1 cube chicken bouillon  1 cup water  1 teaspoon dried parsley  1/2 teaspoon salt  1 pinch ground black pepper  2 teaspoons all-purpose flour  1 1/2 cups milk  1/2 pound velveeta 1 cup chopped ham In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.  In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes slightly thickened.  Stir in velveeta and ham; simmer until cheese is melted.