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4 medium potatoes, peeled and quartered
1 small carrot, peeled and finely chopped
1/2 stalk celery, finely chopped
1 small onion, finely diced
1-1/2 cups chicken broth
1 tsp. salt
2-1/2 cups milk
3 tbsp. butter, melted
3 tbsp. flour
1 tbsp. parsley
1 tsp. pepper
1 cup shredded Swiss cheese


In a large saucepan, bring potatoes, carrot, celery, onion,
chicken broth and salt to a boil. Reduce heat; cover and
simmer until potatoes are just tender. Do not drain; mash

slightly. Stir in milk. In a small 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.

Yield: 6 Servings

God Bless You, Linda Lake
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