1 c. chicken bouillon cube, dissolved in 1 c. boiling water
2 c. firmly cooked potatoes, chopped
1/2 c. chopped celery
1/2 c. chopped onion
1/2 tsp. parsley flakes
dash of pepper
3 slices low-fat cheese

Add bouillon mixture with potatoes, celery, onion, parsley flakes and pepper. Bring to a boil, then cover and simmer 10 minutes. Then add milk and cheese and simmer until cheese is melted.

Note: You can add shredded carrots to this also and add low sodium salt to taste.