INGREDIENTS
4
medium russet potatoes (scrubbed and pricked with a fork)
2
medium carrots (diced into 1/4-in squares)
1
stalk celery (finely diced)
1
medium onion (finely diced)
3 cloves
garlic (minced)
2 1/2 cups
chicken broth
1 1/2 cups
milk
1/2 cup
half-and-half cream
1/3 cup
white whole wheat flour
1 cup
shredded cheddar cheese
2 tbsp
minced fresh parsley
Salt and pepper