Potato cheese soup

Discussion in 'Munchie Recipes' started by scarlettchasingroses, May 25, 2004.

  1. scarlettchasingroses

    scarlettchasingroses strawberry tart

    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

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

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