Cheese & Vegetable Chowder

2 c. diced potatoes
1&1/2 cup chopped onion
1 c. sliced carrots
1 c. chopped celery
2 c. water
1/4 c. margarine
1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
1 tsp. dried mustard
6 tsp. chicken bullion
3 c. shredded cheese

Combine first 5 ingredents plus bullion and butter in a 4 qt. saucepan. Bring to a boil and reduce heat. Cover and simmer 30 minutes until veggies are tender. Combine milk and flour in small bowl. Beat until smooth. Gradually add to mixture. Cook stirring until thickened. Add cheese, mustard, salt and pepper. Stir until cheese melts. Garnish w/parsley sprigs.