On medium low heat in a 3 quart sauce pan sauté:
4 TB Butter
½ C Finely Diced Yellow Onion
½ C Finely Diced Celery
Add:
2 Cans Chicken Broth (14.5 oz)
1/4 C.Water
4 C Finely Sliced and Diced Potatoes (peeled)
Place on medium low heat and cook until potatoes are very soft and tender.
When potatoes are done add:
4 Chicken Bouillon Cubes
Cook until cubes have been dissolved.
Mash the potatoes slightly, leaving most of them in chunks.
Reduce heat and add:
2 + 1/4 C. Half and Half *
4 TB cornstarch (more if still runny)*
Stir mixture, and add:
8 oz Shredded Sharp Cheddar Cheese**
Stir until cheese is completely melted and dissolved into mixture.
Sprinkle:
1/2 tsp. Sugar*** 1/4 tsp. White Pepper
4 TB Butter
½ C Finely Diced Yellow Onion
½ C Finely Diced Celery
Add:
2 Cans Chicken Broth (14.5 oz)
1/4 C.Water
4 C Finely Sliced and Diced Potatoes (peeled)
Place on medium low heat and cook until potatoes are very soft and tender.
When potatoes are done add:
4 Chicken Bouillon Cubes
Cook until cubes have been dissolved.
Mash the potatoes slightly, leaving most of them in chunks.
Reduce heat and add:
2 + 1/4 C. Half and Half *
4 TB cornstarch (more if still runny)*
Stir mixture, and add:
8 oz Shredded Sharp Cheddar Cheese**
Stir until cheese is completely melted and dissolved into mixture.
Sprinkle:
1/2 tsp. Sugar*** 1/4 tsp. White Pepper
I don't use the sugar.
Let soup simmer very slowly for 20 - 30 minutes taking care not to let soup scorch. When ready to serve, garnish with shredded cheese and maybe a little parsley.
Can be doubled and frozen.
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