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Allan’s Heart Attack Potato Soup (dairy)

Contributed by Allan Seymour

4 cups cubed potatoes (about 2 lbs.)
2 cups chopped onions
1 cup thinly sliced carrot
1 cup celery, thinly sliced
6 to 7 cups vegetable broth
3/4 teaspoon white pepper
1/2 cup flour
1/2 cup butter, melted
1 cup whipping cream
1/2 cup shredded Processed cheese (any process cheese product)
thinly sliced green onion

Instructions:

In a 4-qt. large, heavy sauce pot combine the potatoes, onion, carrots, celery, broth and pepper. Bring the mixture to a boiling; reduce heat. Cover and simmer 20 minutes or until vegetables are tender. Stir together flour and melted butter; stir into soup mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in whipping cream; heat through. Ladle into bowls. Sprinkle with cheese and green onions. 

>Notes: This soup is not for the faint (or unhealthy) of heart. It's loaded with all kinds of goodies AND tons of cholesterol. Delicious but don't over indulge.