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Ingredients
| russet potatoes: 4 whole potatoes (peeled and quartered) |
| carrots: 1 (finely chopped) |
| celery: 1/2 stalk (finely chopped) |
| onions: 1 (minced) |
| soup - vegetable broth: 1 1/2 cups |
| salt: 1 tsp |
| 2% milk: 2 1/2 cups |
| salted butter: 3 Tbl (melted) |
| all-purpose flour (unsifted): 3 Tbl |
| dried parsley: 1 Tbl |
| black pepper: 1 tsp |
| swiss cheese (shredded): 1 cup |
Potato Cheese Soup
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
- 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.
- 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.
- Remove from heat: add cheese and stir until cheese is almost melted.
- Let soup stand for 5 minutes.