A simple, cheesy potato soup. This soup takes less than an hour to make. You can break up the potatoes with a fork if you want a thicker soup.
Ingredients
- unsalted butter: 6 Tbsp
- ½ cups chopped onions: 1 piece
- ½ cups chopped celery: 1 piece
- water: 4 cups
- potatoes: 8 piece (cubed)
- slices American cheese: 15 piece (broken into pieces)
- all-purpose flour: 4 Tbsp
- ⅓ cups milk: 2 piece
- fresh parsley: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
-
Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
-
Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
-
In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.
