Easy Cheesy Potato Soup

3 raw Wisconsin potatoes, peeled and cut in 1/2 inch cubes
1 cup carrots, peeled, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1 1/2 cups hot water
1/2 teaspoon salt
1 chicken bouillon cube
1/8 teaspoon pepper
2 cups milk
4 ounces cheddar cheese, grated
2 teaspoons fresh or dried parsley flakes

In a two-quart pot, combine potatoes, carrots, celery, onion, water, bouillon cube, salt and pepper.
Cover. Simmer for 45 minutes or until vegetables are tender.
Stir occasionally.
Remove about half of the vegetables from pot.
Place in bowl and mash with fork or potato masher, or put in blender.
Return mashed vegetables to pot.
Blend in milk and cheese and simmer until cheese melts, stirring once or twice.

Servings: 6

Wisconsin Potato Growers
Auxiliary Board