1/2 c. hot water
1 chicken bouillon cube
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 c. milk
1 c. shredded cheddar cheese
1 tbsp. fresh parsley, chopped

In 2 quart casserole, combine potatoes, carrots, celery, onion, water, bouillon, salt and pepper. Cover. Microwave on full power (high) for 10 to 13 minutes or until vegetables are tender, stirring twice. Pour into food processor or blender bowl. Process until coarsely pureed. Return vegetable mixture to casserole. Blend in milk and cheese.

Re-cover and microwave on full power (high) for 2 to 3 minutes or until cheese melts, stirring once or twice. Pour into bowls and sprinkle with fresh parsley. Makes 4 to 6 servings.