Mom's Potato Cheese Soup

Boil until tender: 8-10 (or more) potatoes, cut into small chunks 1 cup diced celery 1 cup shredded carrots Saute: 3/4 cup onion 1/4 cup butter Drain veggies and save liquid. Add onion to veggies and sprinkle with: 2 T. Flour 1 t. salt 1/4 t. pepper Add to veggies: 2 cups veggie water 1 cup evaporated milk Heat through (do not boil) and add: 1/2 pound Velveeta cheese