1 1/2 Vegetable Broth
2 1/2 Milk
3 All-Purpose Flour
1 Dried Parsley
1 Ground Black Pepper
1 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.