6 c. cubed potatoes (red)
2 c. water
1 c. sliced celery
1 c. sliced carrots
1/2 c. finely chopped onion
2 tsp. dried parsley flakes
2 chicken bouillon cubes
1 tsp. salt
1/2 tsp. pepper
3 c. milk, divided
1/4 c. flour
3/4 lb. processed cheese, cubed

Mix first 9 ingredients in a Dutch oven. Bring to a boil. Cover and reduce heat and simmer 7-8 minutes or until vegetables are tender. Mix 1/4 cup milk and flour until smooth. Mix into soup. Add remaining 2 3/4 cups milk and the cheese, and cook until thick.