- 4 medium potatoes, peeled and cubed
- 3/4 cup chopped onion
- 1 small carrot, chopped
- 1/4 cup chopped celery
- 1 1/2 cups chicken broth
- 3 tablespoons butter, cubed
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 1 tablespoon minced fresh parsley
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded Swiss cheese
In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash.
Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.