The Best Potato Soup

7 cups water
7 chicken bouillon cubes
7 medium potatoes cut in cubes
1 grated carrot
1 T parsley
2 T dried minced onion
1 cup butter
1/2 cup flour
1 quart half/half

Bring to boil water, bouillon cubes, potatoes, carrot, parsley, onions. Cook til potatoes
are tender. Mash potatoes to your consistency ( I made mine pretty small) Make roux with butter and flour in pan. Add to Soup to thicken. Add one Quart of half/half. Serve with grated cheddar cheese.