Potato Cheese Soup
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1 pound potatoes peeled and cut in 1/2 -inch cubes (about 2 cups)
2 cups water
1/2 cup carrots chopped
1/2 cup celery chopped
1/2 cup onions chopped
2 teaspoons chicken bouillon
1/8 teaspoon black pepper
4 ounces sharp cheddar cheese shredded (1 cup)
Place potatoes, water, carrot, celery, onion, bouillon granules and pepper in a large saucepan. Over medium-high heat, bring to a boil; reduce heat to low, cover and simmer for 25 minutes or until vegetables are tender. Place half at a time in a blender container or food processor bowl. Cover and blend or process until smooth. Return mixture to saucepan.
Add cheese. Cook and stir over medium heat until cheese melts.
To serve, sprinkle with parsley.
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