Potato Soup

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.

Potato Soup
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)


  1. 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.
  2. Mash the potatoes to the consistency you prefer. Stir in milk.
  3. 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.
  4. Stir in cheese (if using) and serve.

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