Doug’s Killer Swiss Potato Soup

This soup is great for a cold winter’s day and is rich enough to be a meal.
Cooking time – 30 minutes
Serves 8

For the vegetables
3 T butter
1 onion, diced
4 large potatoes, cubed
3 T parsley, chopped
3 stalks and leaves of celery, diced
2 large carrots, chopped or grated
2 tsp salt (3 if using kosher)
¼ tsp paprika
1.5 C boiling water
In a stock or large soup pot, sauté onions in butter until soft (not brown). Add remaining ingredients and heat through; add boiling water and, over a low heat, simmer vegetables until they are al dente (not mushy). Remove from heat.

For the white sauce
4 T butter
2 T flour
1 T hot mustard powder
1 tsp salt (a little more is using Kosher)
¼ tsp fresh pepper
4 C whole milk
In a saucepan, melt butter and add flour and mustard powder. Stir constantly until paste, do not overcook. Slowly add milk, whisking constantly over medium to low heat until the sauce begins to boil and thicken. DO NOT SCALD THE MILK!
Add salt and pepper.

Gently stir white sauce into vegetable mixtures being careful not to break-up the vegetables and – Voila!

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