3 cups diced raw potatoes 3/4 cup diced celery 3/4 cups diced carrots 1 Tbsp minced onion 1 tsp parsley flakes 2 cups water salt and pepper to taste 1 can reduced fat cream of chicken soup 2 cups skim milk 1/2 Lb light Velveeta cheese, cubed
Combine potatoes, celery, carrots, onion, parsley, water, salt and pepper in a large kettle. Bring to a boil. Reduce heat. Simmer for 20 minutes or until vegetables are tender. Stir in cream of chicken soup, milk and cheese. Heat until cheese is melted, stirring frequently.