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
• 1 teaspoon ground black pepper
• 1 cup shredded Swiss cheese
• 1 small onion, minced
• 1 tablespoon dried parsley
• 4 potatoes, peeled and quartered
• 1 small carrot, finely chopped
• 2.5 cups milk
• 1.5 cups vegetable broth
• 0.5 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.