Potato Soup

6 cups cubed potatoes
4 cups cold water
1 cup finely minced celery
1 cup finely minced carrots (Nathan doesn’t add this)
½ cup diced onion
2 teaspoons parsley flakes
2 cubes chicken broth
½ cup hot water
¼ cup flour
3 cups milk
1 teaspoon salt
½ teaspoon to taste
¾ lb. Velveeta cheese, cubed
bacon for garnish

Cook potatoes in the 4 cups water until semi-tender (no more than 20-30 minutes). Once semi-tender add celery, carrots, parsley, and onion. Dissolve chicken bouillon cubes in hot water. Add to soup. Put 3 cups milk and flour in a Tupperware container and shake it up to make sure flour is dissolved in milk. Add to soup. Turn on low and let simmer for 20 minutes. The longer you cook it the thicker it will be. Add salt, pepper, and cheese. Cook for 10-15 more minutes until cheese is melted. Stir every 10 minutes or so.