Grandma Arlene's Potato Cheese Soup

By prairiemama

Shown here with kraut burgers that I like to serve with
this. No knephla when we have the burgers with it.

Photo:Carol

Ingredients

• 3 cups diced potatoes
• 1/2 cup diced carrots
• 1/2 cup dice celery
• 1/4 cup diced onion
• 3 cups water
• 1 tablespoon parsley
• 2 chicken bouillon cubes
• 4 tablespoons flour
• 3 cups milk
• Handful of instant potatoes
• 6 oz shredded cheese
• For knephla soup
• 3 1/2 cups flour
• 1 egg
• 1 teaspoon salt
• 1 3/4 cups lukewarm water

Details

Servings 6
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

1. In a large soup pot bring water, bouillon cubes and
vegetables to a boil; sommer until vegetables are
tender crisp; about 15 minutes
2. Blend the flour with milk; add to vegetables
3. Throw in instant potatoes if you want a thicker soup
without knephla. If using knephla, don't add instant
potatoes
4. Stir in cheese, melt
DO NOT BOIL!
Knephla:
1.Mix all ingredients to a stiff dough
2. Form into a roll; cut into small pieces
3. Drop into boiling soup before adding milk and cheese