Vegetable Cheese Soup

2 large potatoes, finely chopped

2 large onions, finely chopped

1/2 cup finely chopped carrots

1/2 cup finely chopped celery

3 cups water

4 tsp instant chicken bouillon

2 cups shredded cheddar cheese

1 cup milk

6 drops red pepper sauce

1/8 tsp ground nutmeg

1/4 cup snipped parsley

Heat veggies, water and instant bouillon to boiling in 3 quart saucepan. Reduce heat. Cover and simmer until veggies are tender, about 15 minutes. Stir in remaining ingredients except parsley. Heat through. Sprinkle with parsley.

Serves 6-8