Potato Cheese Soup

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 4 potatoes , peeled and quartered
• 1 small carrot , finely chopped
• ½ stalk celery , finely chopped
• 1 small onion , minced
• 1 ½ cups vegetable broth
• 1 teaspoon salt
• 2 ½ 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

Directions:

1. In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil.
2. Reduce heat; cover and simmer until potatoes are just tender.
3. Do not rinse: mash mixture slightly.
4. Stir in milk.
5. In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture.
6. Cook and stir over medium heat until thickened and bubbly.
7. Remove from heat: add cheese and stir until cheese is almost melted.
8. Let soup stand for 5 minutes.

Reviews

[A Messy Cook]

Yum! I must have had really big potatoes, because I needed to use 3 cups of broth to cover them and cook. To compensate, I reduced the milk to 1 1/2 cups. I didn't have celery so I diced two carrots, and I also had to add more salt. Oh, I used pepper jack cheese because we like a kick...that was great. I think next time, I will use more onion, and maybe throw in some peas. Thanks!

[Chef #1381495]

Made this potato soup today and it turned out great! The only thing I changed was that I used a chedder cheese instead of swiss and used chicken broth instead of the vegtable broth. This recipe is a keeper.

[appleydapply]

This was a delicious and easy soup. We added some broccoli also. 4 stars only because the 1 tsp of pepper was too much...I didn't notice that other reviewers had mentioned this until too late. Next time I'd cut in half.