Cheesey Potato Soup

(Nancy Hintz)

6 cups potatoes, diced
14.5-oz. can chicken broth + water to equal 2 cups
1 cup celery, diced
1 cup carrots, diced
1/2 cup onion, diced
2 teaspoons parsley
1 teaspoon salt
dash black pepper
1 chicken bouillon cube
3 cups milk
4 tablespoons flour
8-oz. grated Cheddar cheese

Combine the following ingredients in a large cooking pot:  potatoes, chicken broth, water, celery, carrots, onion, parsley, salt, black pepper, and chicken bouillon.  Bring to a boil over medium heat and then simmer until potatoes and carrots are tender, but not mushy.  In a small bowl, whisk together the milk and flour and add to soup.  Heat and stir until soup is hot.  Stir in Cheddar cheese until it is melted and equally distributed.