Marilyn Johnson Recipe ♯ Potato Cheese Soup

A rich potato soup. It'll warm you up on a cold winter day!

Ingredients

• 4 potatoes, peeled and quartered
• 1 small carrot, finely chopped
• ½ stalk celery, finely chopped
• 1 small onion, minced
• 1 ½ cups vegetable broth
• 1 teaspoon salt
• 2 ½ 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

Cooking Directions

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

Nutrition Facts

• calories311.3
• carbohydrateContent37.1 g
• cholesterolContent40 mg
• fatContent13.1 g
• fiberContent4.1 g
• proteinContent12.1 g
• saturatedFatContent8.2 g
• sodiumContent638.4 mg
• sugarContent7.8 g