Tuesday, June 3, 2008

Chunky Potato Soup

I made this back in February. I got the recipe from Taste of Home. This is now one of our favorite soups!

4 medium red potatoes (abt 2 lbs), cubed
3/4 c. chopped onion
1 small carrot, chopped
1/4 c. chopped celery
1 1/2 c. chicken broth
3 Tbl butter
3 Tbl flour
2 1/2 c. milk
1 Tbl minced parsley
3/4 tsp salt
1/2 tsp pepper
1 c. (4 oz) shredded Swiss cheese

In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil stirring constantly; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt, and pepper. Remove from heat; stir in cheese until melted. Serves 7.

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