Creamy Potato Soup

1. 1

   Put potatoes in enough cold water to cover them in a stockpot. Cover, bring to a boil and cook at a moderate boil until tender. Puree the potatoes with their liquid; set aside.

2. 2

   Saute the onion in butter and oil over medium heat. Add chopped carrot and celery and cook approximately 2 minutes. Add vegies to pureed potatoes in the stockpot.

3. 3

   Turn heat to medium and add the Parmesan cheese, milk and broth. Stir and cook for a few minutes until consistency reaches liquid cream. Salt and parsley to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.