This is one of my favorite soup recipes I usually make as soon as fall is around the corner. I found it in an old Better Home and Gardens recipe book and I love it! We usually double the recipe.
Boil all vegetables in a pot. Meanwhile, in a large saucepan, melt the butter. Stir in the flour. Add the milk all at once. Cook and stir over medium heat until the mixture is thickened and bubbly. Cook and stir for 1 minute more. Add the cheese, stirring until it is melted. Carefully add the cheese mixture to vegetable mixture. Stir in the corn. Heat the soup through, stirring occasionally.
2 cups chopped peeled potato
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
1/4 cup chopped onion
1/4 tsp. pepper
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup freshly grated Parmesan cheese
1 can cream-style corn
Boil all vegetables in a pot. Meanwhile, in a large saucepan, melt the butter. Stir in the flour. Add the milk all at once. Cook and stir over medium heat until the mixture is thickened and bubbly. Cook and stir for 1 minute more. Add the cheese, stirring until it is melted. Carefully add the cheese mixture to vegetable mixture. Stir in the corn. Heat the soup through, stirring occasionally.
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