Put 6 cups peeled, cubed potatoes in a large heavy saucepan or Dutch oven, with 2 cups water, 1 cup sliced celery, 1 cup peeled, thinly sliced carrots, 1/2 cup chopped onions, 2 teaspoons dried parsley flakes, 2 chicken bouillon cubes, salt and pepper to taste. Bring mixture to a boil, cover the pan. Reduce the heat and let soup simmer 8 minutes or until the vegetables are tender.

Combine 1/4 cup each flour and milk; mix to form a smooth paste and stir this into the soup, together with 3 cups milk and 3/4 pound process Cheddar cheese, cut into small cubes. Cook and stir over medium heat until the soup thickens, then serve. Serves 9.