6 c. red potatoes, peeled and cubed
2 c. water
1 c. chopped celery
1 c. carrots, chopped
1/2 c. onion, chopped
2 tsp. dried parsley
2 chicken bouillon cubes
1 tsp. salt
1/8 tsp. pepper
3 c. milk, divided
1/4 c. flour
3/4 lb. cheese (I like sharp Cheddar the best, but can use Velveeta)

Place first 9 ingredients in pot and bring to a boil. Cover and reduce heat. Simmer until vegetables are tender. Mix 1/4 cup milk with flour to make paste; stir into soup. Add remaining milk and cheese. Cook over medium heat until cheese is melted. Do not boil.