Cheesy Potato Soup

Great for a cold night. Just add a meat for a more substantial meal.

3 C. peeled and cubed potatoes
1/2 C. chopped celery
1/2 C. chopped onion
1 cube chicken bouillon
1 C. water
1 tsp. dried parsley
1/2 tsp. salt
1 pinch ground pepper
2 tsp. all purpose flour
1 1/2 C. milk
1 1/2 C. shredded cheddar or American cheese
1 C. ham or hamburger, cooked and diced (can omit)

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. In a separate bowl, mix flour and milk. Once it is well blended, add to soup mixture and cook until soup thickens. Stir in cheese and optional meat. Simmer until cheese is melted.

This recipe serves 4, but I find it better to double up the recipe for leftovers!