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Creamy Potato Soup with Swiss

4 medium potatoes, peeled and quartered
1 small carrot, peeled and finely chopped
½ stalk celery, finely chopped
1 small onion, finely diced
1½ cups chicken broth
1 t. salt
2½ cups milk
3 T. butter, melted
3 T. flour
1 T. parsley
1 t. pepper
1 cup shredded Swiss cheese

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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. 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. Yield: 6 Servings