Potato Cheese Soup

Vegetable broth is the base for this wonderful soup. And yes, there are lots of potatoes. Swiss cheese is added at the last minute, so that it gently melts into this hearty soup. Very, very good.

• Calories: 311 Calories

Ingredients

• 1 teaspoon salt
• 3 tablespoons all-purpose flour
• 3 tablespoons butter, melted
• 2 ½ cups milk
• 1 teaspoon ground black pepper
• 1 cup shredded Swiss cheese
• 1 small onion, minced
• 1 tablespoon dried parsley
• 4 potatoes, peeled and quartered
• 1 ½ cups vegetable broth
• 1 small carrot, finely chopped
• ½ stalk celery, finely chopped

Recipe Instructions

Step 1

In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.

Step 2

In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.

Step 3

Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.