Bring water and bouillon to boil in a large pot over high heat.

Reduce heat to medium and add the parsley, onion, carrots and potatoes. Simmer until the potatoes are fork tender (about 20-30 minutes).

Use a fork to mash potatoes against the side of the pan with a fork, leaving some larger lumps.

In another bowl, whisk together the butter, flour and half and half.

Add the flour mixture to the soup and stir it in. Cook over medium heat for about 20 minutes. Add more milk if the soup is too thick.

Stir in the cheese right before serving. Mix just until melted. Serve as is or add some bacon bits, sliced green onions, shredded cheese, etc on top.