• 4 potatoes, peeled and quartered
  • 1 small carrot, finely chopped
  • 1/2 stalk celery, finely chopped
  • 1 small onion, minced
  • 1 1/2 cups vegetable broth
  • 1 teaspoon salt
  • 2 1/2 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


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.

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.

Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.