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  • Creamy Potato Swiss Soup

    5 posts, 5 voices, 628 views, started Sep 29, 2011

    Posted on Thursday, September 29, 2011 by Denise Richardson


    • Diamond



      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


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