In a large pot, combine potatoes, water, celery, carrots, onion, parsley, salt, pepper, and broth over medium-high heat.
Bring to a boil. Cover and reduce heat, simmering for 10 minutes.
Combine the milk and flour to make a slurry, then gradually stir the milk and flour mixture into the soup, bring the soup to a boil then reduce to a simmer. Be sure to stir constantly to prevent scorching. Allow the soup to simmer for about 5 minutes or until thick.
Stir in cheese until smooth.
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