Potatoe Soup

1 stick butter (no substitutes)
1 medium chopped onion
3 stalks of celery (including tops)
1 t. salt
1 t. pepper
2 T flour (optional for thickening)
4 red potatoes, peeled and diced
1 small can evaporated milk or regular milk
1 t. dried parsley flakes
4 oz. velveeta cheese
1 carrot grated with cheese grater

Saute onion + celery in butter, until tender. Add salt & pepper,carrot, & potatoes, and just cover with water and boil until potatoes are soft. Pour in just enough milk to make white if using regular milk. Turn down heat. DO NOT BOIL MILK AND VELVEETA . On low temp add Velveeta + Parsley. Serve warm with cornbread once cheese melts. (jiffy is really yummy with it because its a little sweet).