Sorry….no photo this week for the soup! I found this recipe in a magazine many years ago and have loved it ever since. It is a family favorite. Don’t let the swiss cheese worry you…it makes the soup taste fabulous! But if you don’t want to buy it use mozzarella. It still tastes great!

CHUNKY POTATO SOUP

4 medium red potatoes (abt 2 lbs), cubed
3/4 c. chopped onion
1 small carrot, chopped
1/4 c. chopped celery
1 1/2 c. chicken broth
3 Tbl butter
3 Tbl flour
2 1/2 c. milk
1 Tbl minced parsley
3/4 tsp salt
1/2 tsp pepper
1 c. (4 oz) shredded Swiss cheese

In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender.

Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil stirring constantly; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt, and pepper. Remove from heat; stir in cheese until melted. Serves 7.