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