Serves: 4
Total Calories: 288
Place potatoes, water, carrot, celery, onion, bouillon granules and pepper in a large saucepan. Over medium-high heat, bring to a boil reduce heat to low, cover and simmer for 25 minutes or until vegetables are tender. Place half at a time in a blender container or food processor bowl. Cover and blend or process until smooth. Return mixture to saucepan.
Add cheese. Cook and stir over medium heat until cheese melts.
To serve, sprinkle with parsley.
This Potato-Cheese Soup recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.
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