3 large russet potatoes, peeled, cubed
1/2 cup chopped celery
1/2 cup chopped onion
2 cups vegetable broth
Salt and freshly ground black pepper
1 Tbs flour
1 1/2 cups milk
1 1/2 cups grated cheddar cheese
3 Tbs finely chopped fresh parsley
In a large stock pot over medium-high heat, combine potatoes, celery, onion, and broth; season with salt and pepper.
Bring to a low boil, reduce heat to medium-low and simmer until vegetables become tender.
Using an immersion blender, partially puree soup. You can also remove half of the soup, transfer to a blender or food processor and purée, return purée to pot.
In a small bowl, whisk together flour and milk; stir milk into soup and simmer until soup thickens.
Stir in cheese and parsley and simmer, stirring frequently, until cheese is melted; adjust seasoning and serve hot.