2 c. cubed potatoes
2 c. water
1 c. chopped carrots
1/2 c. chopped celery
1/2 c. chopped onion
2 tsp. chicken bouillon granules
1/8 tsp. pepper
4 oz. cheese, shredded

Cook potatoes, carrots, celery and onion in water until tender. Add bouillon and pepper. Take half of mixture and put in blender. Blend until smooth. Do the same with the remaining mixture. Return to saucepan. Simmer for 10 to 15 minutes. Add cheese and simmer until melted. Sprinkle with parsley.