Vegetarian Cheesy Potato Soup

Vegetarian Cheesy Potato Soup

Ingredients

5lbs. Russet Potatoes

1 1/2 cup Whole Milk

32oz Vegetable Broth

6 tbsp Butter

4 tbsp Flour

1 Small Onion

2 cups Mixed Vegetable(Fresh or frozen)

*Corn, Green Beans, Broccoli, Peas or Carrots are all great choices*

3/4 cup Shredded Mozzarella Cheese

3/4 cup Shredded Mild Cheddar Cheese

3 tbsp minced garlic

1 tbsp Parsley

1tbsp Oregeno

1tsp Paprika 

Salt and Pepper to taste 

Instructions

1. Peel and cut the potatoes and place in a stock pot.  Fill the pot with water until the potatoes are covered and boil until the potatoes are tender (15-20 minutes).

2. While the potatoes are boiling, chop up the onions and saute them with the garlic and butter on low/low medium heat in a large skillet.

3. Once the onions are translucent, add flour and stir continually until the flour starts to bubble and brown slightly (1-2 minutes).

4. Stir milk into the flour mixture until smooth, and then add your preferred vegetables.  Cook until the vegetables are tender (5-10 minutes).

* Frozen vegetables tend to soften quicker.

5. Once the potatoes are tender drain out the water and mash them with a potato masher or hand mixer.

6. Add vegetable broth and spices to mashed potatoes and mix until well combined. Then bring to a simmer.

7. Once the vegetables are ready, you can add that mixture into the potatoes and broth.  Next stir in cheeses once everything is well combined.

8. Enjoy your delicious soup right away, or simmer until your ready to eat.

Last 4-5 days refrigerated or 3 months in the freezer.