6 c. peeled cubed potatoes
2 c. water
1 can cream of celery soup with 1/2 c. water
1 c. finely chopped onion
2 tsp. dried parsley flakes
2 chicken bouillon cubes
1 tsp. salt
1/2 tsp. pepper
shredded carrots- amount desired
3/4 lb. cubed cheddar cheese
3 c. milk divided
1/4 c. flour

Combine first nine ingredients in large pot. Bring to a boil. Cover and reduce heat, simmer 15 - 20 minutes. Gradually stir 1/4 c. milk into flour to make a smooth paste. Stir paste into soup and add remaining milk and cheese. Cook over medium heat until thickened.