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 consommB 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 Microwave 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.