3 cups peeled and cubed potatoes
1/2 cup chopped celery (chop it up fine and they'll never know it's there!)
1/2 cup chopped onion
1 cube chicken bouillon
1 cup water
1 tsp. dried parsley
1/2 tsp. salt (if you use ham or bacon, you may not need this)
1 pinch ground black pepper
2 tsp. all-purpose flour
1 1/2 cups shredded Cheddar cheese
1 cup chopped ham or cooked bacon, optional
In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender, about 15 minutes.
In a separate bowl, mix flour and milk. Once it is well blended, add to soup mixture and cook until soup is thickened.
Stir in cheese, and meat if you have it, until cheese is melted.