Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Cubed potatoes -- in 1/2 inch cubes |
| 1 cup | Diced celery |
| 1 medium | Onion -- chopped |
| ½ cup | Minced fresh parsley |
| 4 cups | Water |
| ¼ cup | Melted butter |
| ¼ cup | Flour |
| 2 teaspoons | Salt |
| ½ teaspoon | Pepper |
| 4 cups | Scalded milk |
| 1 cup | Grated Cheddar cheese |
This is a very good recipe that I have modified slightly. It calls for the potatoes to be pureed, but I prefer a chunky soup.
In a sauce pan bring first 5 ingredients to a boil; reduce heat; cover; simer 20 minutes, or until tender.
In a heavy pan cook flour in butter 1 minute, stirring; add seasonings and milk; cook, stirring constantly, until slightly thickened; add potatoes; mix well; heat. Add cheese; stir until melted.
Renee Cole 21 Oct 1994
Recipe By :
From: Marjorie Scofield Date: 12-04-95 (06:54) (160) Fido: Recipes