Easy Cheesy Potato Soup

-7-8 lbs potatoes, peeled and cubed
-1 lb baby carrots, sliced
-1/2 lb mushroom, sliced
-4 C. celery, sliced
Boil in water for about 10 minutes or until vegetables are tender. Take half of the veggies and 2 1/2 C of the water and blend until smooth.
In a large sauce pan combine:
-6 T butter
-1 sm. Onion, chopped
-3 cloves of garlic
-1 Packet Chicken Bullion
-Salt and Pepper
-1 T fresh parsley
Cook until onions are tender. Then add
-4T Flour Mix until bubbly. Slowly add
-3 C Milk and stir until slightly thickened.
Pour pureed vegetable into white sauce, then add left over drained vegetables.
Stir to heat through. Serve with
-Shredded Cheddar Cheese and more Salt