Potato Cheese Soup
Source of Recipe
List of Ingredients
4 potatoes, peeled and quartered
1 small carrot, finely chopped
1/2 stalk celery, finely chopped
1 small onion, minced
1 1/2 cups vegetable broth
1 teaspoon salt
2 1/2 cups milk
3 tablespoons butter, melted
3 tablespoons all-purpose flour
1 tablespoon dried parsley
1 teaspoon ground black pepper
1 cup shredded Swiss cheese
1 In a large saucepan, bring potatoes, carrots, celery,
onion, vegetable broth and salt to a boil. Reduce heat;
cover and simmer until potatoes are just tender. Do not
rinse: mash mixture slightly. Stir in milk.
2 In a small mixing bowl, blend butter, flour, parsley,
and pepper; stir into potato mixture. Cook and stir over
medium heat until thickened and bubbly.
3 Remove from heat: add cheese and stir until cheese is
almost melted. Let soup stand for 5 minutes.
I doubled the recipe and just added potatoes, carrots and celery as I felt like. Also I did not use Swiss cheese. I used a package of Kraft 4 different cheeses that were shredded very finely for an easy melt.