1/2 c. potatoes, pared and diced
2 tbsp. butter
2 tbsp. flour
2 c. milk
1 1/2 c. grated cheddar cheese
2 chicken bouillon cubes or 2 tsp. low sodium soup base
1/4 c. green pepper, diced
1/8 tsp. pepper
Parsley, finely chopped

Simmer potatoes in 2 cups boiling water till tender. Drain, save 1 1/2 cups liquid. Add bouillon cubes and dissolve. Melt butter in same saucepan, saute green pepper. Remove from heat. Stir in salt, flour and pepper. Gradually add potato water and milk. Bring to boil and simmer 2 minutes. Remove from heat. Add cheese and potatoes, stir till melted. Sprinkle parsley.

Serves 4 to 6.