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1. Add cubed potatoes, chopped onion, chopped carrots, chopped celery, and chicken broth to stockpot.
2. Bring to boil over medium-high heat.
3. Reduce heat to low. Cover stockpot and simmer for 12-15 minutes. Lightly mash.
4. Add butter to small saucepan. Melt butter over medium heat.
5. Stir in flour until smooth. Gradually stir in milk.
6. Bring to a gentle boil over medium-high heat. Simmer 2 minutes.
7. Stir into potato mixture. Simmer 5 minutes.
8. Stir in chopped parsley, salt and pepper.
9. Remove from heat.
10. Stir in cheese until melted. |
