6 c. peeled, diced potatoes
1 c. sliced celery
1 c. diced carrots
1/2 c. chopped onions
2 tsp. parsley flakes
2 chicken bouillon cubes
Salt
Pepper
1/4 c. flour
1.4 c. milk
3/4 lb. cubed Cheddar cheese
3 c. milk

In large saucepan, put 2 cups water, potatoes, celery, onion, carrots, parsley, bouillon cubes, salt, and pepper to taste. Bring to a boil; cover, and simmer 8 minutes. Meanwhile, mix together the 1/4 cup flour and 1/4 cup milk. Mix to form a smooth paste. Add to soup with 3 cups milk and the cubed cheese. Stir over medium heat until soup thickens. Serves 8.