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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
7 cup(s) peeled and diced potatoes |
1 cup(s) chopped sweet onions |
1 tablespoon(s) butter |
1 celery ribs |
1 cup(s) frozen corn |
5 cup(s) chicken broth |
1 cup(s) light crean |
1/4 cup(s) flour |
1 teaspoon(s) chives |
1 teaspoon(s) parsley |
1/2 teaspoon(s) pepper |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) paprika |
2 cup(s) sharp cheddar cheese |
Directions:
1. In large pot, melt butter. Sautee onion and celery in butter over medium heat for about 5 minutes
2. Add chicken (or vegetable) stock and diced potatoes. Bring to boil and simmer about 5 minutes or until potatoes are tender. reduce heat to med-low and add corn and light cream,
3. in samll bowl, whisk together milk and flour. add to pot and stir well. add chives parsley salt pepper and paprika and stir
4. reduce heat to low and stir in cheddar...heat until cheese has melted and soup has thickened
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