Potato Cheese Soup

6 cup potatoes, peeled & diced
1 cup carrots, shredded (I often cut the carrots into pieces and blend all of the soup to make it smooth)
1/2 cup onion, chopped
1 tbsp. fresh parsley, chopped
2 chicken flavoured bouillon cubes
1/2 tsp. salt
1/4 tsp. pepper
2 cups water
1/4 cup all-purpose flour
3 cups milk
2 cups cheddar cheese, shredded

In a large pot; add potatoes, carrots, onion, parsley, bouillon cubes, salt and pepper. Add water and bring to boil over medium-high heat. Reduce heat and let simmer, uncovered, until potatoes are soft, 8 to 10 minutes.

Meanwhile, in a small bowl; place flour and 1/2 cup (125 ml) milk. Whisk to mix and set aside.

When the potatoes are cooked - don`t drain them. Push them to one side of the pot. Working over low heat; whisk the flour and milk mixture into potato broth. Cook, stirring, until broth thickens. Add remaining milk and cheese. Cook, stirring, until cheese is melted and smooth, 4 to 5 minutes. Then, if you wish, mash potatoes with potato masher or blend it with a hand blender. When ready to serve; you can garnish with cooked, crumbled bacon, chopped green onions, a bit more grated cheese or just as is.