Better Cheesy Potato Soup

I'm amazed at how different everyone makes their recipes!  I'm even more amazed at how big a difference changing just one or two things can make!

I was searching for something new one day and came across a Cheesy Potato Soup recipe, I didn't think I needed a recipe for this since I make it all the time but after reading the ingredients and directions a light bulb clicked on in my head and I immediately thought "so that's how the restaurants make theirs so much creamier than mine!"  I just had to try it, now I've pretty much discarded my old Cheesy Potato Soup recipe and I use this one ALL THE TIME!

Ingredients:
About 6 potatoes skinned and diced (unless their red potatoes, don't skin those!)
1 Cup Diced Onion
1 Cup Chopped Carrots
1/2 Cup Chopped Celery
1 Chicken Bullion Cube
1 Teaspoon Parsley Flakes
2 Teaspoons Garlic Salt
1/4 Teaspoon Black Pepper
1/4 Teaspoon Thyme
1/2 Teaspoon Salt
2-3 Cups Shredded Cheddar Cheese
1-2 Cups Milk (depends on how you prefer your liquid ratio to be in a soup)
1/2 Cup Flour for every 1 Cup Milk

Directions:
Combine Potatoes, Onions, Carrots, Celery, Bullion Cube, Parsley Flakes, Garlic Salt, Pepper, Thyme, and Salt in a large pot add just enough water to barely cover the vegetables.  Boil on low until veggies are near tender, DO NOT drain.  In small bowl whisk Milk and Flour until there are no lumps.  Add Milk and Flour mixture to Veggies and stir, add Cheddar Cheese and stir until melted.  Simmer until desired consistency, if it's not thick enough for you mix a little more Milk and Flour in a bowl and slowly add to soup.

Family Rating*****
Reheat Rating*****