Golden Cream Of Potato Soup
|Cubed peeled red potatoes||6 Cup (96 tbs)|
|Water||2 Cup (32 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Thinly sliced carrot||1 Cup (16 tbs), scraped|
|Finely chopped garlic||1⁄2 Cup (8 tbs)|
|Parsley flakes||2 Teaspoon, dried|
|Chicken bouillon cubes||2|
|Milk||3 Cup (48 tbs), divided|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Processed cheese||3⁄4 Pound, cubed|
Combine first 9 ingredients in a Dutch oven, bring to a boil.
Cover, reduce heat, and simmer 7 to 8 minutes or until vegetables are tender.
Gradually stir 1/4 cup milk into flour making a smooth paste.
Stir into soup. Blend well.
Add remaining 2 3/4 cups milk and cheese, cook over medium heat until soup is thickened.