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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a very old recipe and quite good. Different than most potato soups. Ingredients:
4 -5 potatoes, peeled and diced |
1 cup celery, diced |
1 cup carrot, diced |
1 cup onion, diced |
1 cup cauliflower, diced |
2 cups milk |
2 -3 ounces cheese, i use cheddar or 2 -3 ounces provolone cheese |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 tablespoon parsley flakes |
Directions:
1. In a sauce pan add 2 cups water with celery and carrots.
2. Cook until almost tnder, about 25 minutes.
3. Add diced potatoes and grate one, add a little more water if needed to cover potatoes.
4. Add onion, salt, pepper, and cauliflower, cook until potatoes are tender.
5. Add milk, cheese and parsley.
6. Stir to blend, let reheat but do not boil.
7. Serve.
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