Cream of Potato Soup

This is such a great soup. I got it from my friend Emily and have since passed on the recipe twice now because it is so good.

Cream of Potato Soup

12 cubes chicken bouillon
3 Quarts of water
2 Tbls. Parsley Flakes
2 Tbls. minced onion
1 carrot, grated
8 potatoes, peeled and cubed
1 c. celery diced
1 qt. half & half
2 cubes butter
1 1/2 c. flour

Combine first 7 ingredients in a large pot and cook until potatoes are done about 20 minutes. Make white sauce by melting butter in a separate pot then add flour and mix together. Then pour in half and half and mix all together really good. Now don't let the white sauce get thick in this pot. So you will want to make the white sauce about 5 minutes before your potatoes are done. Once mix together good add white sauce to pot of potatoes and blend. (don't worry about draining any water off of potatoes). Simmer until thick about 5 minutes. Do not simmer more than 10 minutes or milk will separate. Add salt and pepper to taste. Top with cheese after in bowls.

(This recipe makes a lot. I usually half it for my little family)