Total Time
30mins
Prep 5 mins
Cook 25 mins

Ingredients Nutrition

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.
Most Helpful

3 5

Way too much pepper. I did like the carrots and celery in it. I think I mashed mine a little too much, but it came out tasty . . . except for the pepper. Thanks Loveit! Made for Help a Naked Recipe game.

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!

5 5

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.