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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 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.
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