Serves: 6
Total Calories: 241

1 1/2 pounds potatoes peeled and diced
1/2 onion finely chopped
3 tablespoons butter
3 tablespoons vegetable oil
1/4 cup carrot finely chopped
1/4 cup celery finely chopped
5 tablespoons freshly grated Parmesan cheese
1 1/2 cups milk
1/2 cup beef broth
1 cup water
salt to taste
2 tablespoons chopped fresh parsley

Boil potatoes in large covered saucepan with just enough water to cover potatoes. Boil until potatoes are tender. Puree the potatoes with their liquid. Return potato puree to saucepan.
In a frying pan, heat butter and oil and sauté chopped onions till translucent. Add carrot and celery and sauté about 2 minutes. Stir vegetables into the pureed potatoes. Add Parmesan cheese, milk, broth, and water. Simmer 10 to 15 minutes until oils are well blended and soup is creamy. Keep in mind that it will thicken as it sits on the plate. Add salt to taste. Add parsley when ready to serve and serve with grated Parmesan cheese.

Nutritional Facts:

Serves: 6
Total Calories: 241
Calories from Fat: 140

More Recipes from the Cook'n Italian Cookbook:
Barley Soup
Creamy Potato Soup
Italian Pasta and Bean Soup
Italian Sausage and Lentil Soup
Meatball and Swiss Chard Soup
Minestrone
Onion Soup
Pasta and Chick-Pea Soup
Pasta e Fagioli
Smoked Turkey, Wild Rice, and Mushroom Soup
White Bean Soup
Zucchini Soup
Zuppa Toscana