Cheesy Potato Soup

1 pkg frozen cubed hashbrowns
1/2 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
2 cups uncooked small shell pasta
4 chicken boullion cubes
1 tablespoon parsley flakes
1/4 cup butter
2 teaspoons all purpose seasoning
1 teaspoon salt
3 cups shredded cheddar
1 cup whipping cream

Heat 8 cups of water to boiling. Add everything except the pasta, cheese, & cream. Cook for 2 mins then add the pasta. Turn heat down to medium and cook until tender (about 8 to 10 min) Stir often. When the pasta is done, turn off heat. Stir in cheddar cheese. When the cheese is melted, stir in cream. Salt and pepper to taste.

Rachel Swanton