1 lg Potato, finely chopped

1 lg Onion, finely chopped

1/4 c Carrots, thinly sliced

1/4 c Finely chopped celery

1 c Water

2 c Chicken consomm‚ or

2 c Chicken broth

1 c Grated sharp Cheddar cheese

1/2 c Half and half

2 tb Chopped parsley

1. In a deep, 3-quart, heat-resistant, non-metallic casserole

place 1 cup water, potatoes, onion, carrots and celery. Heat, covered, in Microwave Oven 8 minutes or until vegetables are tender. 2. Add remaining ingredients, except parsley, and heat, covered,

5 minutes or until soup bubbles and cheese has melted. Stir

occasionally. 3. Serve garnished with chopped parsley.