Potato Cheese Soup

I found this recipe on AllRecipes.com and fell in love with it. You can use a different cheese if you do not like swiss and use a different broth if you are out of vegetable broth.

• Ready In: 50 mins
• Serves: 4-6

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  teaspoon dried parsley
• 1  teaspoon ground black pepper
• 1  teaspoon garlic powder
• 1  cup  shredded swiss cheese (or your favourite)

Directions

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