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3 large russet potatoes, peeled, cubed

1/2 cup chopped celery

1/2 cup chopped onion

2 cups vegetable broth

Salt and freshly ground black pepper

1 Tbs flour

1 1/2 cups milk

1 1/2 cups grated cheddar cheese

3 Tbs finely chopped fresh parsley

In a large stock pot over medium-high heat, combine potatoes, celery, onion, and broth; season with salt and pepper.

Bring to a low boil, reduce heat to medium-low and simmer until vegetables become tender.

Using an immersion blender, partially puree soup. You can also remove half of the soup, transfer to a blender or food processor and purée, return purée to pot.

In a small bowl, whisk together flour and milk; stir milk into soup and simmer until soup thickens.

Stir in cheese and parsley and simmer, stirring frequently, until cheese is melted; adjust seasoning and serve hot.

Original recipe found at sheknows.com
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