In a large stock pot add potatoes, celery, onion, chicken bouillon, water, and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.

In a separate bowl mix flour and milk. Add to soup mixture and cook until soup becomes thick.

Stir in cheese and cooked ham and simmer until cheese is melted.

(I used bacon instead of ham and chicken broth in place of the bouillon and water.---simply because that is what I had on hand!)

I served this soup with a salad and bread sticks.

Pam