Golden Cream Of Potato Soup - cooking recipe

Ingredients
    6 c. cubed, peeled potatoes
    2 c. water
    1 c. sliced celery
    1 c. thinly sliced carrots
    1/2 c. finely chopped onion
    2 tsp. dried parsley flakes
    2 chicken flavored bouillon cubes
    1 tsp. salt
    1/2 tsp. pepper
    3 c. milk, divided
    1/4 c. all-purpose flour
    3/4 lb. processed cheese, cubed
Preparation
    Combine first 9 ingredients in a Dutch oven. Bring to a boil. Cover, reduce heat and simmer 7 to 8 minutes.
    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.

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