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    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.




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