1 lg. potato, chopped
1 lg. onion, chopped
1/4 c. chopped carrot
1/4 c. thin sliced celery
1 c. water
1 c. shredded Cheddar cheese
2 c. chicken broth
1/2 c. half & half
2 tbsp. parsley

Heat vegetables and water in 2 quart saucepan to boiling. Reduce heat. Cover and simmer until vegetables are tender. Stir in cheese broth, half & half and heat through. Sprinkle with parsley. Serves 4.