This weeks recipe is one of my fave soups and it is especially good on these cold winter days for lunch. I normally serve this with a salad or a sandwich and even my picky eater thinks it's good. (I think it's all the cheese!)
You can use just about any cheese in this soup. Pick your favorite!
Don't forget the linky at the bottom! I love seeing all of your wonderfully tasty goodies!
2 cups water
2 cups cubed peeled potatoes (frozen hash browns work great)
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups whole milk
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups (6 ounces) shredded Parmesan cheese
In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and cheese. Cook 10 minutes longer or until heated through.