6 c. cubed and peeled red potatoes
2 c. water
1 c. sliced celery
1 c. thinly sliced carrots
1/2 c. finely chopped onions
2 tsp. dried parsley flakes
2 chicken flavored bouillon cubes
1 tsp. salt
1/8 tsp. pepper
3 c. milk, divided
1/4 c. flour
3/4 lb. cubed cheese

Combine the first nine ingredients in a heavy pan. Bring to boil. Cover. Reduce heat. Simmer for 7-8 minutes or until vegetables are tender. Gradually stir in 1/4 cup milk in flour to make a smooth paste. Stir in soup. Add remaining 2 3/4 cups milk. Add cheese. Cook over medium heat until thickens.