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.
Meanwhile, in a small mixing bowl, blend butter, flour, parsley, garlic and pepper.
Once potatoes are tender- Do not rinse- mash mixture slightly. Stir in milk. Then stir flour mixture 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.
Originally Submitted
5/15/2012
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