Potato Soup | UNL Food | Nebraska

Ingredients

• 2 cups water
• 6 medium potatoes, scrubbed with clean vegetable brush under running water, peeled and cubed
• 2 carrots, scrubbed with clean vegetable brush under running water, peeled and thinly sliced
• ½ cup onion, scrubbed with clean vegetable brush under running water, chopped
• 2 celery stalks, scrubbed with clean vegetable brush under running water, thinly sliced
• 5 cups fat-free milk
• 6 Tablespoons margarine, melted
• ¼ cup flour
• 1 teaspoon salt (optional)
• ¼ teaspoon pepper
• ¼ cup fresh parsley, gently rubbed under cold running water, chopped OR 2 Tablespoons dried parsley
• 2 cups Cheddar or American cheese, shredded or cubed (optional)