Despite the summer heat, I made soup last night and it was delightful! I happened to have all the ingredients on hand and so...kismet.
Chunky Potato Soup
(From Taste of Home's Quick Cooking magazine, Feb 2005)
4 medium potatoes, chopped
3/4 c. chopped onion
1 small carrot peeled and chopped
1/4 c. chopped celery
1 1/2 c. chicken broth
3 Tbsp. butter
3 Tbsp. flour
2 1/2 c. milk
1/2 Tbsp parsley
3/4 tsp. salt
1/2 tsp. pepper
1 cup shredded Swiss cheese
In a large saucepan combine potatoes, carrot, celery, onion, and broth. Bring to a boil. Reduce heat, cover and simmer 12-15 minutes. Lightly mash.
Meanwhile, in a small saucepan melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil. Cook and stir for 2 min. or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add salt, pepper, and parsley. Remove from the heat and stir in cheese until melted.
Serve with a crusty roll or breadstick. YUM!
