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 e
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.