One of our favorites dishes to end a cold winter with here at the Smith House is Potato Cheese Soup. I've been asked for the recipe a couple times and thought I'd finally share. Also, I keep losing it so now I can find it here for our next cold winter weekend ;)
8 c peeled and cubed potatoes
1 c peeled and chopped onions
4 c chopped celery
4 c chopped carrots
2 ts salt
4 c half and half or milk
6 tb butter or margarine
4 tb chopped fresh parsley
3 tb flour
2 c shredded sharp Cheddar cheese
Chop the vegetables into pot or cooker.
Add enough vegetable broth to just about cover everything.
Boil until mashable.
Mash to preference. I like the potatos mashed pretty well and chunks of carrots. Of course Aimee likes chunks of potatos and the carrots mashed well...
Add salt and milk.
Melt butter and mix with flour and parsley before adding to soup.
Add cheese and simmer till melted.
Salt and pepper to taste.
size matters-because you are adding all the vege's at once, how soft everything gets depends on how small you cut it. If I'm making it for myself I leave the carrots in bigger chunks so they don't get quite as soft as the potatos. Otherwise I cut the carrots smaller and the potatos bigger to leave chunks of potato and completely mash the carrots
Cook it slow after mashing. It doesn't matter much how fast you boil everything, but turn the temp down and simmer it slow after adding the milk and flour mixture.
Aimee likes the chedder while I prefer mozzarella. Usually I add a cup of each and then top with one or the other as I serve it.