DI'S THICK AND CREAMY POTATO SOUP

6 medium potatoes
1 cup 1/4 inch sliced carrots
1 cup 1/4 inch sliced celery
1 small onion, diced
1/2 teaspoon black pepper
1/2 cup butter or margarine
1/2 cup plain flour
1 cup sour cream
8 oz. cream cheese
4 cups milk
1 cup whipping cream
3 chicken bouillon cubes or 1 tablespoon granules
1 tablespoon dry parsley or 2 tablespoons fresh parsley
1 tablespoon sugar
salt to taste
shredded cheese for garnish

Peel and wash potatoes. Dice, making some potatoes medium dice and some smaller so that the smaller ones will cook down and the larger ones will keep their shape while cooking. In a large sauce pan, place the diced potatoes, sliced carrots, celery and onion. Barely cover with water and add chicken bouillon. Cover and bring to a boil, then turn down heat and simmer until potatoes are tender, about 20 minutes. Drain liquid from potatoes and set both aside.

In a large Dutch oven or soup pot, melt butter over low heat. Add flour and stir until well combined. Cook for 2 minutes. Set pot off heat and add milk, whipping cream and sour cream and cooking liquid from potatoes. Working quickly, use a wire whisk to briskly combine flour mixture into liquid, taking care to whisk out lumps. Place pot back onto heat and continue whisking until mixture thickens. Add sugar, parsley, black pepper and salt to taste. Cut up cream cheese and add to mixture, whisking until cream cheese melts. Add reserved potatoes and vegetables and carefully stir until combined.

Remove from heat and ladle into bowls. Garnish with shredded cheese. Refrigerate or freeze any leftovers. Yields about 5 quarts.

This freezes well. Completely thaw in refrigerator before reheating.

Notes: Yes, I know this is very rich and fattening, but I only make it about twice a year, and you can substitute low- or non-fat dairy items to reduce the fat and calories.