Potato Cheese Soup (2)

4 Medium potatoes, peeled & quartered
1 Small carrot, peeled & finely chopped
1/2 Stalk celery, finely chopped
1 Small onion, finely diced
1 1/2 Cups chicken broth
1 Teaspoon salt
2 1/2 Cups milk
3 Tablespoons butter, melted
3 Tablespoons flour
1 Tablespoon parsley
1 Teaspoon pepper
1 Cup shredded Swiss cheese

In a large saucepan, bring potatoes, carrot, celery, onion, chicken broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not drain; mash slightly and stir in milk.
In a small bowl, blend butter, flour, parsley and pepper; stir into potato mixture.
Cook and stir over medium heat until thickened and bubbly. Remove from heat; add cheese and stir until cheese is almost melted.
Let soup stand for 5 minutes.