Rinse potatoes Chop into medium size pieces place in a heavy duty Dutch oven or large stock pot

Add chopped celery to potatoes

Cover with chicken stock bring to a boil and cook until potatoes are tender

Combine melted butter and flour mix until into a paste add to potatoes

Poor entire 16 ounce container of the heavy cream into the potatoes, bring to a boil stir until starting to thicken

At this point add salt and pepper to taste, all of the shredded cheddar cheese and parsley, stirring until cheese has melted . Take off the heat and let set. Sprinkle chives and Parmesan cheese on top of soup.