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Cheesy Potato Soup

8 c. peeled, cubed baking potato
5 c. water
1 c. chopped carrots
1 c. chopped celery
1 c. chopped onion
2 tbsp. chopped chives
2 tbsp. chopped parsley
3 c. skim milk
1 tsp. salt
2 c. grated sharp cheddar cheese
1/8 tsp. cayenne pepper

Combine first 5 ingredients in large saucepan; bring to a boil. Reduce heat and simmer, uncovered, 20 minutes or until vegetables are tender. Put half the vegetable mixture including the water in the food processor and puree. Do the same with the other half. Put the pureed vegetable mixture back in the saucepan and add remaining ingredients. Cook over medium heat. Stir until cheese melts. Yields 3 quarts.

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