Cheesy Potato Soup

My neck of the woods has been inundated with snow the past couple of days and, on a day like today, all I want to do is stay in my pajamas and read.  A cold and snowy day is also the perfect time to make homemade soup.

There are lots of soups that I want to try this winter but today I decided to go with an old favorite.  I first made this soup about three years ago (it was actually one of the very first recipes I tried making on my own) and now I make it at least once a month during the winter.  Sometimes I like to make a double batch to freeze in individual containers (which I did today because it looks like it will be a long winter).

I found this recipe here and it is pretty easy.

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 tsp. salt

1 tsp. black pepper

2 1/2 cups milk

3 tblsp. butter, melted

3 tblsp. flour

1 tblsp. chopped parsley

1 cup shredded Swiss cheese

In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth, salt, and pepper to a boil.  Reduce heat, cover, and simmer until the potatoes are tender.  Mash the mixture (I didn't use my new immersion blender because I like the soup somewhat chunky).  Add milk.  In a small mixing bowl, blend the melted butter, flour, and parsley then stir into the potato mixture.  Cook and stir over medium heat until thick and bubbly.  Remove from heat and add the cheese.  Stir until the cheese is almost melted and allow soup to stand for five minutes.

It is a thick and creamy soup that will warm you up and stick to your ribs!  Give it a try, especially if it is a cold and snowy day where you live!