Cheesy Potato Soup
4 Pealed and Quartered Potatoes
1 Finely Chopped Carrot
1 Stalk Chopped Celery
1 Minced Onion
1 1/2 Cup Vegetable Broth or Stock
1 TSP Salt
2 1/2 Cup Milk
3 TBSP Melted Butter
3 TBSP AP Flour
1 TBSP Parsley
1 TSP Ground Black Pepper
1 Cup Shredded Colby Jack Cheese (Can be substituted with your favorite cheese)
In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce the heat, cover and simmer until potatoes are tender. Mash mixture slightly. Stir in the 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 and add in your cheese and stir until cheese is almost melted.
Season to taste.
Serve and Enjoy!
Pairs Well With
This soup is wonderful for when you want something warm, easy to eat, and filling. It makes a wonderful dinner, and just as good of a lunch the day after!