| Combine potatoes, onion, celery, carrots, bouillon cubes and water in soup pot. Cover and simmer until vegetables are tender, about 15 minutes. Do not drain. Meanwhile, melt butter in a saucepan. Blend in flour and salt. Add dry mustard and pepper. Gradually whisk in milk, whisking regularly, and cook until thickened. Add cheese and stir until melted. Stir cheese mixture into potato mixture. Add ham, if desired. Reheat if necessary, add parsley and serve immediately. Makes 4 to 6 servings.
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