Ingredients
1/4 cup butter, cubed2 celery ribs, chopped2 medium carrots, sliced1 medium green pepper, finely chopped1 medium onion, chopped1/4 cup all-purpose flour1 teaspoon curry powder1/2 teaspoon salt1/4 teaspoon pepper1 cup 2% milk1 carton (32 ounces) chicken broth1 pound potatoes (about 2 medium), peeled and cubed1 can (8-3/4 ounces) whole kernel corn, drained2 cups shredded cheddar cheese1 tablespoon minced fresh parsley
Preparation
In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended.
Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.
Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.
