2 c. boiling water
3 c. diced potatoes
1/2 c. chopped celery
1/4 c. chopped onion
2 tbsp. flour
2 c. milk
2 tbsp. butter
1/2 lb. cubed cheese
1 tsp. parsley, minced
1/2 tsp. salt
1/8 tsp. white pepper
1 chicken bouillon cube

Add water to potatoes, celery, onion, parsley flakes, seasonings and bouillon cube. Cover. Cook until tender. Blend flour with a small amount of milk. Stir into vegetable mixture. Add remaining milk and butter. Cook until thickened. Add cheese. Stir until melted. 6 to 8 servings.