Golden Cream of Potato Soup

I think everyone grew up with some kind of potato soup that their mother, grandmother or friend's mom would make. This is my own little mother's recipe - one of those great carb-filled comfort foods that you need from time-to-time.

Golden Cream of Potato Soup
6 cups peeled and cubed potatoes
2 cups water
1 cup sliced celery
1 cup chopped carrots
½ cup chopped onions
2 chicken bouillon cubes
2 teaspoons dried parsley
1 teaspoon salt
½ teaspoon fresh ground pepper
3 cups milk
¾ pound Velveeta

Bring to potatoes, celery, carrots, onions and water to boil. Stir in bouillon cubes, parsley, salt and pepper and simmer for 20-30 minutes until vegetables are tender. Reduce heat to low. Add milk and Velveeta stirring carefully to avoid scorching.

Serve with homemade biscuits made with a little fresh ground pepper.

If you live in a country without Velveeta (*cough* Denmark *cough*) you can substitute any cheese that works well in a cheese fondue like Jarlsberg, Emmenthaler (both Swiss-style) and Gruyere.