The cold has set in, so it’s the perfect time for a hearty potato soup. This potato soup recipe tastes rich, but uses skim milk instead of cream.
Adapted from Allrecipes.com
- 3 large russet potatoes, peeled and cubed
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 1 onion, minced
- 1 1/2 cups vegetable broth
- 1 teaspoon salt
- 2 1/2 cups skim milk
- 3 tablespoons butter, softened
- 3 tablespoons all-purpose flour
- 1 tablespoon dried parsley (or 3 tablespoons fresh parsley)
- 1 teaspoon ground black pepper
- 1 cup shredded swiss cheese (optional)
- In a large saucepan over high heat, bring the vegetables, broth and salt to a boil. Reduce heat to medium low and simmer until potatoes are just tender.
- Mash the potatoes to the consistency you prefer. Stir in milk.
- Stir butter, flour, parsley and pepper in a small bowl. Add butter mixture to the soup and cook over medium heat for about 5 minutes or until the soup thickens.
- Stir in cheese (if using) and serve.
Other recipes I’m making this week: