Potato Cheese Soup

-Kale Cloward

3 medium potatoes, peeled and cut into small chunks

¼ C snipped parsley, or equivalent of dried flakes

1 small onion, finely chopped

3 T butter, melted

¾ C chicken broth

¾ tsp salt

1 C grated cheese

¼ C to 1 C chopped celery

2 T flour

1 ½ to 2 C milk

Pepper to taste

Cook potatoes, celery and onion in enough water to just cover vegetables until tender, but not limp. Melt butter in a separate pan and add flour, salt and pepper. Add the broth and milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in the grated cheese and continue to cook until just melted. Drain the vegetable mixture and reserve liquid. Add vegetables to cheese mixture and stir in parsley. Add reserved liquid to soup until the desired consistency is reached.

Thicker soup is achieved by increasing the flour in the original melted butter mixture. Thinner soup is achieved by adding more milk or broth.