Ingredients

• 4 potatoes , peeled and quartered
• 1 small carrot , finely chopped
• 0.5 stalks celery , finely chopped
• 1 small onion , minced
• 1.5 cups vegetable broth
• 1 teaspoon salt
• 2.5 cups milk
• 3 tablespoons butter , melted
• 3 tablespoons all-purpose flour
• 1 tablespoon dried parsley
• 1 teaspoon ground black pepper
• 1 cup shredded Swiss cheese

Instructions

1. 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. Do not rinse: mash mixture slightly. Stir in milk.
2. 2 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.
3. 3 Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.

Nutrition per serving