Canadian cheese soup

1 lg Potato, finely chopped
      1 lg Onion, finely chopped
    1/4 c  Carrots, thinly sliced
    1/4 c  Finely chopped celery
      1 c  Water
      2 c  chicken consomm‚ or
      2 c  chicken broth
      1 c  Grated sharp Cheddar cheese
    1/2 c  Half and half
      2 tb Chopped parsley
 
  1. In a deep, 3-quart, heat-resistant, non-metallic casserole
  place 1 cup water, potatoes, onion, carrots and celery. Heat,
  covered, in Microwave Oven 8 minutes or until vegetables are
  tender.
  2. Add remaining ingredients, except parsley, and heat, covered,
  5 minutes or until soup bubbles and cheese has melted. Stir
  occasionally.
  3. Serve garnished with chopped parsley.