Potato Soup IV Recipe

Ingredients
<br>- 2 tablespoons margarine
<br>- 1/3 cup chopped celery
<br>- 1/3 cup chopped onion
<br>- 6 cups peeled and diced red potatoes
<br>- 4 cups chicken broth
<br>- 4 cups milk
<br>- 1 1/2 teaspoons salt
<br>- 1/4 teaspoon ground black pepper
<br>- 1 tablespoon cornstarch
<br>- 1/4 cup water
<br>- 2 cups shredded sharp Cheddar cheese
<br><p></p>Directions
<br>step 1: In large saucepan, heat butter or margarine over medium heat. Add celery and onions; cook and stir until tender.
<br>step 2: Add potatoes and broth,  and simmer until tender.
<br>step 3: Stir in milk, and season with salt and pepper.  Dissolve cornstarch in 1/4 cup water, and slowly stir into soup.  Bring to a boil for 1 minute, and then turn heat to medium-low. Stir in 2 cups cheese, and continue stirring until it melts.  Serve.
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Ingredients
- 2 tablespoons margarine
- 1/3 cup chopped celery
- 1/3 cup chopped onion
- 6 cups peeled and diced red potatoes
- 4 cups chicken broth
- 4 cups milk
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 cups shredded sharp Cheddar cheese

Directions
step 1: In large saucepan, heat butter or margarine over medium heat. Add celery and onions; cook and stir until tender.
step 2: Add potatoes and broth, and simmer until tender.
step 3: Stir in milk, and season with salt and pepper. Dissolve cornstarch in 1/4 cup water, and slowly stir into soup. Bring to a boil for 1 minute, and then turn heat to medium-low. Stir in 2 cups cheese, and continue stirring until it melts. Serve.

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