Potato Soup

Ingredients:

• 5 potatoes, peeled and quartered
• 1 small carrot (or 4 baby carrots), finely chopped
• 1 stalk celery, finely chopped
• 1/2 - 1, depending, 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
• 1/2 - 1 cup shredded Swiss cheese (4 - 8 oz)
• 1/4 cup Parmesan cheese

Preparations:

1. 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, roughly 15 to 20 minutes. 
2. Mash mixture coarsely. Stir in milk. Return to a simmer.
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, about 10 minutes.
4. Add cheeses. Reduce heat to low and let barely simmer for another 10 minutes.

Serves: 6
Prep Time: 45 minutes