4 potatoes, peeled and quartered 1 small carrot, finely chopped 1/2 stalk celery, finely chopped 1 small onion, minced 1 1/2 cups vegetable broth 1 teaspoon salt 2 1/2 cups milk 3 tablespoons butter, melted 3 tablespoons all-purpose flour 1 tablespoon dried parsley 1 teaspoon ground black pepper 1 cup shredded Swiss cheese In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk. In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.