Cream of Potato Soup

Gourmet Gal #2's Note:

I make this up in double batches, cool, then put into large freezer bags and freeze. Great to have on those cold winter days, or just anytime!

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 1 cup chicken broth
• 3 cups potatoes, diced
• 1/3 cup onion, chopped
• 2 teaspoons parsley flakes
• 2 tablespoons flour
• 2 1/2 cups milk
• 1 1/2 cups swiss cheese, shredded
• paprika
• salt & pepper

Directions:

1. Simmer broth, potatoes and onion until vegetables are tender.
2. Stir in parsley flakes.
3. In small bowl, blend flour with a few tbsp of the milk.
4. Add to the potato mixture.
5. Stir in remaining milk, cooking until soup thickens.
6. Add the cheese, stirring until it melts.
7. Season with paprika, pepper and salt to taste.

Reviews

[Rita~]

I added garlic and went heavy on the fresh cracked black pepper. I also blended 1/2 the soup to give it a thicker, creamier texture.

[Chef #454870]

My whole family loved this soup! I did replace one cup of the milk with half & half, added bacon bits, and substituted cheddar cheese (that's what I had on hand). I also took about half of the potatoes and slightly mashed them to make it thicker. But it was a very good recipe for a base plan for me, and I chose it after looking at a lot of different potato soup recipes. I never really follow a recipe completely anyway! Thanks for another recipe the whole family loves!

[*Parsley*]

This soup is like a big, warm hug. It's simple, delicious, comfort food. I was going to puree some of it as the previous reviewer did, but I added a little extra swiss cheese, and I thought it was perfect. This soup is a keeper; thanx for sharing!