Potato Soup

4 potatoes, peeled and diced
1 small carrot, finely chopped
1/2 stalk celery, finely chopped
1 small onion, minced
1 1/2 c chicken or vegetable broth
1 tsp salt
2 1/2 c milk
3 Tbsp butter, melted
3 Tbsp all-purpose flour
1 Tbsp dried parsley
ground black pepper to taste
1 c shredded Swiss cheese (optional)

In large saucepan, bring potatoes, carrots, celery, onion, broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender, about 20 minutes. Do not rinse; mash mixture slightly. Stir in milk.

In a small bowl, blend butter, flour, parsley and pepper; stir into potato mixture. Cook and stir over medium heat until thick and bubbly. Add cheese, if using, stir until melted, then let stand 5 minutes before serving.

NOTES
From Kim.
Good with cheddar instead of Swiss.
Good with ham added.