A comforting and creamy potato and cheese soup perfect for chilly days.
Peel and dice the potatoes and onion into small pieces.
Uniformly diced potatoes ensure even cooking.
In a large saucepan, combine the potatoes, onion, water, and salt. Bring to a boil over medium heat.
Stir occasionally to prevent sticking.
Reduce the heat, cover, and simmer until the potatoes are tender, about 15 minutes.
Check the potatoes with a fork for doneness.
Mash the potatoes slightly in the saucepan to thicken the soup.
Leave some chunks for texture.
Stir in the milk and heat gently.
Avoid boiling the milk to prevent curdling.
In a small bowl, mix the butter, flour, parsley, and white pepper into a paste. Stir this into the soup.
Ensure the paste is smooth to avoid lumps.
Cook the soup over medium heat, stirring constantly, until it thickens and becomes bubbly.
Keep stirring to prevent the soup from sticking to the bottom.
Remove the saucepan from the heat and stir in the shredded cheese until melted.
Add the cheese gradually for a smoother texture.
Serve the soup hot, garnished with additional parsley if desired.
Serve with crusty bread for a complete meal.
