Friday, January 21, 2011

Potato Cheese Soup



Ingredients:
5 cups diced potatoes
1 cup shredded carrots
1 cup chopped celery
1/2 cup chopped onion
1 cups water
3/4 cup butter
3/4 cup flour
3 cubes chicken bouillon
4 cups milk
2 cups grated cheddar cheese

Directions:
In large pot boil potatoes, carrots, celery, onion, and water. Boil about 15-20 minutes or until potatoes are soft. DO NOT DRAIN.
In a separate large pot, melt butter, flour, chicken bouillon, milk, and cheese. Stir this mixture with a whisk the whole time it is cooking to keep it from getting lumpy or burned. Cook at medium heat to thicken. Add to other pot with potatoes and vegetables. Cook 10 more minutes.
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