Dice the onion and grate the carrots.

Cook the diced onion, grated carrots, celery (if using), and frozen hash browns in chicken broth in a large pot.

In a double boiler, combine Velveeta cheese, parsley, and milk or half and half.

Heat until the cheese is fully melted and the mixture is smooth, stirring occasionally.

Pour the cheese mixture into the pot with the vegetables and broth.

Stir to combine and heat through.

If the soup is too thin, add more potatoes to thicken it.

Serve hot.