6 c. cubed, peeled 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 cubes
1 tsp. salt
1/8 tsp. pepper
3 c. milk, divided
1/4 c. all-purpose flour
3/4 lb. process cheese, cubed

Combine first 9 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 7 to 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. Yield: 9 cups.