Cheesy Potato Soup

From Kristi

1 cube butter

1 1/2 c. chopped celery

1 1/2 c. chopped onion (it calls for that much, but I don't think I added that much.  I just used dried onions)

2 c. chicken broth

2 c. water

1/2 tsp. garlic

1/2 tsp. salt

8 potatoes, peeled & cubed

8 oz. sharp cheddar cheese (you can use more for a cheesier taste)

4 Tbsp. flour

2 1/3 cup milk

2 T. chopped fresh parsley - or - 2 tsp. dried parsley

Melt butter over medium heat in a large pan.  Saute the onions & celery in the butter for 5 - 10 minutes.  Add in garlic and salt too.

Stir in the chicken broth, water, and potatoes.  Bring to a boil and then simmer until potatoes are tender.  Add the cheese and stir until melted.  

In a separate bowl, combine the flour and milk and stir well.  Pour this into the soup slowly, stirring constantly until the soup has thickened, about 5 minutes.  Add in the parsley.