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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This is one our family's favorites, created to duplicate a delicious soup we had at a restaurant several years ago. My son insisted that I share it with others. Hope it becomes a favorite of yours. Ingredients:
3 -4 celery ribs, chopped |
1 onion, chopped |
2 tablespoons butter |
3 cups chicken broth |
8 large red potatoes, peeled and cubed |
2 carrots, peeled and chopped |
10 ounces frozen corn |
1 1/2 teaspoons salt |
1/4 teaspoon marjoram |
1/4 teaspoon pepper |
3 cups half-and-half |
4 -8 ounces velveeta cheese, sliced |
Directions:
1. Saute celery and onion in butter with 1/4 cup water added. (Alternatively, fry 3 slices of bacon until crisp; drain and crumble. Saute celery and onion in 2 T. bacon fat.).
2. Pour chicken broth in Dutch oven. Add 5 cups water, potatoes, carrots, corn, celery/onion mixture and spices. Bring to a boil and simmer until potatoes are tender, about 30 minutes.
3. Add half-and-half and cheese (and bacon, if using). Heat through, until cheese is melted.
4. Serve with crusty bread.
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