Ingredients

• 4 medium sized potatoes, peeled and cubed
• 2 stalks celery, chopped
• 1/2 onion, chopped
• 1 1/2 cups chicken broth (or enough to just cover the veggies in the pot)
• 1 tsp dried parsley
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp flour
• 1 cup heavy cream
• 1/2 cup milk
• 1 1/2 cups cheddar cheese, shredded

Directions

1. Throw the potatoes, celery, onion, broth, parsley, salt, and pepper in a large pot and simmer until the vegetable are tender.

2. In a separate bowl, mix together the cream, milk, and flour then add to soup mixture and cook until soup becomes thick (this took me awhile). Stir in cheese and serve once melted.

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