Potato cheese soup

INGREDIENTS

• 4 potatoes
• 1 carrot
• 1 half stalk celery sticks
• 1 onion
• 1½ cup vegetable broth
• 1 tsp salt
• 2½ cups whole milk
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 tbsp dried parsley
• 1 tbsp black pepper
• 1 cup swiss cheese

TOOLS

• 1 peeler
• 1 knife
• 1 grater
• 1 saucepan
• 1 masher
• 2 bowls
• 1 microwave
• 1 wooden spoon
• 1 lid
• 1 whisk

Peel the potatoes with a peeler, then cut them into cubes.

Peel and chop the onion. Finely chop the carrot and celery sticks.

Shred the swiss cheese with a grater.

Put the potato cubes, chopped carrots, chopped celery sticks, chopped onions, vegetable broth, and salt in a saucepan and turn on the heat. Stir with a wooden spoon. Cook for 3 minutes and cover with a lid. Simmer for 15 minutes, then remove the lid to get cooked veggies.

Mash the cooked veggies with a masher.

Add the whole milk to the saucepan and stir with a wooden spoon for 2 minutes.

Put the butter in a bowl and microwave on low heat for 1 minute to get melted butter. Remove the bowl from the microwave and turn off the heat.

Put the all-purpose flour, melted butter, dried parsley, and black pepper in a second bowl. Whisk for 2 minutes to get a flour mixture.

Pour the flour mixture into the saucepan. Stir with a wooden spoon for 2 minutes, then cook for 3 minutes. Remove from the heat. Then add the shredded swiss cheese and stir well with a wooden spoon.

It’s ready to be served !