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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I found this recipe on 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. 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.
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