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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Ingredients:
1 large potato, finely chopped |
1 large onion, finely chopped |
1/4 cup carrot, thinly sliced |
1/4 cup finely chopped celery |
1 cup water |
2 cups chicken consomme or 1 cup chicken broth |
1 cup grated sharp cheddar cheese |
1/2 cup half-and-half |
2 tablespoons chopped parsley |
Directions:
1. In a deep, 3-quart, heat-resistant, non-metallic casserole place 1 cup water, potatoes, onion, carrots and celery.
2. Heat, covered, in microwave oven 8 minutes or until vegetables are tender.
3. Add remaining ingredients, except parsley, and heat, covered, 5 minutes or until soup bubbles and cheese has melted.
4. Stir occasionally.
5. Serve garnished with chopped parsley.
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