Potato Soup

I made this soup tonight and did it a little differently than normal. I added cheese and dried parsley. It was sooo good!!!

Here's the original recipe:

Ingredients

• 2 cups water
• 2 chicken bouillon cubes
• 3 cups cubed peeled potatoes
• 1/2 cup chopped onion
• 1/2 cup thinly sliced celery
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
  
• 2 cups milk, divided
• 2 tablespoons all-purpose flour
• 1 cup (8 ounces) sour cream
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped chives

Directions

In a 3-qt. saucepan over medium heat, combine water, bouillon, potatoes, onion, celery, salt and pepper; bring to a boil. Reduce heat cover and simmer for 15-20 minutes or until potatoes are tender. Add 1-3/4 cups milk. Combine flour with remaining milk; stir to form a smooth paste. Add to soup, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened and bubbly. Add a small amount of hot liquid to sour cream; stir to mix. Gradually add to soup, stirring constantly; heat through but do not boil. Add parsley and chives just before serving

Yield: 4-6 servings.

What I did differently:
I used 1/4 tsp cayenne pepper instead of the black pepper, I also added a tsp of dried parsley flakes to it with the salt and pepper. After I stirred in the sour cream, I added 6 slices of Deli Deluxe cheese. One slice at a time, torn in pieces and stirring until melted. I also stirred in 1/2 cup of cauliflower puree and heated it through. The cauliflower was more for extra veggies than taste, you can't even tell that the cauliflower is in there. It was SO good this way!