3 c. peeled, chopped potatoes
1 c. water
1/2 c. celery slices
1/2 c. carrots, sliced
1/4 c. chopped onion
1 tsp. parsley flakes
1 chicken bouillon cube
1/2 tsp. salt
1 1/2 c. milk
1 tbsp. flour
1/2 lb. American cheese, diced

In a large saucepan combine potatoes, water, celery, carrots, onion, parsley flakes, bouillon cube and seasoning. Mix well, cover; simmer 15 to 20 minutes or until vegetables are tender. Add milk to flour, mixing until well blended. Add milk mixture to vegetables; cook until thickened. Add cheese and stir until melted. Makes 6 to 8 servings.