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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Taste good on a cold winters afternoon. I double this because the pan is always empty. Ingredients:
1 cup water |
1 large potato, shredded |
1 medium onion, chopped |
1 medium carrot, grated |
1 celery rib, chopped |
1 cup chicken broth |
1/2 cup half-and-half |
1 1/2 cups sharp cheddar cheese, grated |
Directions:
1. Combine water and vegetables in a medium pan; cover.
2. Cook until tender, about 12- 17 minutes, stir about half way through the cooking time.
3. Stir in chicken broth, half& half and cheese; stir until cheese melts and soup is heated thoroughly.
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