Monday, February 06, 2006

Potato Cheese Soup

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

1. Saute carrots, celery and onions in a litte oil until the onions are carmelized.
2. Transfer vegetables to a pot and add potatoes, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Stir in milk.
3. 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.
4. Remove from heat. Serve with grated swiss cheese.

You can leave the potatoes unpeeled if you like. Grace and Emily like it better this way. When we read Charlotte's Web, Wilbur's favorite part of his morning slop were the potato skins. Gosh, I love my soup being compared to slop...LOL

1 comment:

Kurt N. said...

That soup was awesome. You forgot to mention that you de-strung the celery, so that picky celery eaters (like my wife) wouldn't get celeried.