In a large saucepan, combine potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash. In small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from heat; stir in cheese until melted.
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