Notes before the recipe:
Start to finish, this recipe took 35 minutes.
Original recipe didn't state what type of potato to use. I used russet, as that is what I had on hand. They were quite sizable too, I could have gone down to 2 potatoes for this recipe.
Original recipe called for 1 full teaspoon of black pepper. For what seems like a small batch, the amount of pepper seemed a bit much - but you can use to taste.
Original recipe utilized veggie broth. I used chicken stock as it was on hand. It also called for 1 1/2 cups - but to cover the first step took almost two cups of broth.
Original recipe called for 1 whole diced small onion. I opted for half, since I wanted to save the other half for another dish. You know, my son states he absolutely hates onion. Yet he never mentions having tasted any in a dish I make that calls for them. If you dislike onion, I'd say use half the called amount, dice very finely and I bet you won't mind it either:)
Adapted from food.com
4 potatoes, peeled and quartered
1 small carrot, finely chopped
½ stalk celery, finely chopped
1/2 small onion, minced
1 ½ cups chicken broth or chicken stock
1 teaspoon salt
2 ½ cups milk
3 tablespoons butter, melted
3 tablespoons all-purpose flour
1 tablespoon dried parsley
1/4 teaspoon ground black pepper
1 1/2 cup shredded cheddar cheese
In a large saucepan, bring potatoes, carrots, celery, onion, 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. Enjoy!