Grandma Winder's Cheesy Potato Soup

I got this recipe off of Good Things Utah a few years back.

It looks like a lot of work, but it cooks fast and if you double it,

it will feed for a number of people one night

or many nights for a few people.

Ingredients

4 c. peeled and cubed potatoes (or cubed frozen potatoes)

1/2 c. chopped onion

1 c. chopped celery

1 c. shredded carrots

2 c. uncooked small shell pasta

4 chicken boullion cubes

1 tbsp parley flakes

1/4 c. butter

2 tsp all-purpose seasoning

1 tsp salt

3 c. shredded cheddar cheese

1 c. whipping cream

Directions:

Heat 8 cups of water to boiling.

Add everything except the pasta, cheese and cream.

Cook for 2 minutes, then add the pasta.

Turn heat down to medium and cook until tender (about 8-10 minutes).

Stir often.

When the pasta is done turn off heat.

Stir in the cheddar cheese.

When the cheese is melted, stir in cream.

Salt and pepper to taste.

Worthy Notes: I doubled the recipe and it made enough for three nights of dinner. The 2 extra dinner helpings, I double bagged (placing seams opposite of each other) and put in the freezer and just used another bag this week. To cool the remaining soup, I left mine in the fridge overnight before bagging. To defrost, put the frozen soup in the fridge overnight. You can place the bags in a sink full of hot water to help (be careful of breaking it up, it will smash the pasta and potatoes). I then poured it into a pot and reheated on the stove. Stir it often. Enjoy, night after night after night.