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1
Whisk flour in a saucepan over low heat.
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2
Yes, dry.
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3
Whisk continuously and quickly pulling the pan off the heat as necessary.
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4
When the flour just begins to take on color and smells lightly toasted remove from the heat and dump the flour in a mixing bowl.
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5
Whisk for a few more seconds.
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6
Allow to cool for at least a minute.
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7
Whisk in a small splash of milk and whisk until smooth.
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8
Continue adding milk in small amounts and whisking until you have poured in 3 cups.
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9
Chop potatos into small chunks.
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10
Boil until tender, about 15 minutes.
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11
Drain and mash.
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12
You may need to add the rest of the milk to make a smooth potato mush.
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13
Melt butter in large heavy-bottomed pan over medium heat.
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14
Saute carrot, celery, and onion until lightly brown.
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15
About 5 minutes.
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16
Add flour-milk mixture, salt, pepper, garlic, and potato mixture to pan.
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17
Stir well and add more milk as needed to make a nice thick soup.
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18
Once the mixture comes to a boil it may thicken a little more so beware.
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19
Whisk in shredded cheese in handfulls until melted.
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20
Now is the time to add the frozen mixed veggies.
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21
Cook until heated through, about 5 minutes.
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22
Stir frequently to prevent burning on the bottom.
