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POTATO CHEESE SOUP




Source of Recipe


Marla


Recipe Introduction


The first time I made this creamy, satisfying soup it instantly became our family's favorite. I make this

often in the Fall and Winter months as this warm-you-up soup is perfect on chilly days. Even those who

don't normally like Swiss cheese savor this delicious soup...




List of Ingredients




POTATO CHEESE SOUP

4 medium potatoes, peeled and quartered

1 small carrot, peeled and finely chopped

1/2 stalk celery, finely chopped

1 small onion, finely diced

1-1/2 cups chicken broth

1 tsp. salt

2-1/2 cups milk

3 tbsp. butter, melted

3 tbsp. flour

1 tbsp. parsley

1 tsp. pepper

1 cup shredded Swiss cheese



Recipe



1. In a large saucepan, bring potatoes, carrot, celery, onion, chicken broth and salt to a boil. Reduce heat;

cover and simmer until potatoes are just tender. Do not drain; mash slightly. Stir in milk.

2. In a small bowl, blend butter, flour, parsley and pepper; stir into potato mixture. Cook and stir over

medium heat until thickened and bubbly.

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

Yield: 6 servings.