RECIPE FROM "SANDY'S
CREAMY POTATO SOUP WITH SWISS
Contributed by Doree Donley
4 medium potatoes, peeled and quartered
1 small carrot, peeled and finely chopped
1/2 stalk celery, finely chopped
1 small onion, finely diced
1-1/2 cups chicken broth
1 tsp. salt
2-1/2 cups milk
3 tbsp. butter, melted
3 tbsp. flour
1 tbsp. parsley
1 tsp. pepper
1 cup shredded Swiss cheese
In a large saucepan, bring potatoes, carrot, celery, onion, chicken broth and salt to a boil. Reduce heat; cover and
simmer until potatoes are just tender. Do not drain; mash slightly. Stir in milk.
In a small bowl, blend butter, flour, parsley and pepper; stir 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.
Yield: 6 Servings