6 c. cubed red potatoes
2 c. water
1 c. sliced celery
1 c. scraped and thinly sliced carrot
1/2 c. finely chopped onion
2 tsp. dried parsley flakes
2 chicken flavored bouillon cubed
1 tsp. salt
1/8 tsp. pepper
3 c. milk
1/4 c. all purpose flour
3/4 lb. processed cheese, shredded

Combine first 9 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 7-8 minutes or until vegetables are tender. Gradually stir 1/4 cup milk into flour, making a smooth paste. Stir into soup. Add remaining 2 3/4 cups milk and cheese. Cook over medium heat until soup is thickened.