German Potato Soup

• 6 whole Potatoes, Diced
• 1 quart Cold Water, Or As Needed To Cover Potatoes By 1-2 Inches
• 2 whole Carrots, Grated
• 1/4 cups Diced Onion
• 1 cube Vegetable Bouillon
• 1/4 cups White Wine
• 1/4 teaspoons Garlic Powder
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Cracked Black Pepper
• 1/4 cups Chopped Fresh Parsley
• 1/2 cups Milk
• 1 Tablespoon All-purpose Flour (heaping)
• 1/2 cups Shredded Cheese
• 3 Tablespoons Unsalted Butter

1. Add potatoes to a pot of cold water (should cover potatoes by 1-2 inches). Add grated carrots, onion and bouillon cube. Simmer on medium heat 30 minutes, stirring frequently.
2. Stir in wine, garlic powder, salt, pepper and parsley and cook 5 minutes.
3. Stir milk and flour together and add to soup, then toss in the cheese and stir until well blended and thick. (I use a potato masher to help break up any large potato chunks because I prefer a thicker smoother potato soup.)
4. Finish off with butter stirred in just until melted.
5. This soup stands well on its own, but is also fantastic topped with bacon, chives and sour cream.

potatoes, water, carrots, ubc, vegetable bouillon, ubc, ubc, kosher salt, pepper, ubc, milk, allpurpose, shredded cheese, butter

Taken from tastykitchen.com/recipes/soups/german-potato-soup/ (may not work)