Instructions: Cook first 3 ingredients in butter in a Dutch oven over medium-high heat, stirring constantly, until tender. Add broth, potato, and carrot; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.

Combine flour and 3/4 cup milk, stirring until smooth. Gradually stir flour mixture into vegetable mixture. Add remaining 1 1/4 cups milk, cheese, and parsley. Cook over medium-low heat, stirring constantly, 8 minutes, or until thickened and bubbly. Serve immediately.

This recipe yields 4 servings.

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