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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a creamy, cheesy soup that is easy and delicious! Great in bread bowls. Ingredients:
2 cups peeled and diced potatoes |
1/2 cup diced carrots |
1/2 cup diced celery |
1/4 cup chopped onion |
1 teaspoon salt |
1/4 cup butter |
2 cups milk |
1/4 cup all-purpose flour |
2 (15 ounce) cans whole kernel corn, drained |
2 1/2 cups shredded cheddar cheese |
Directions:
1. Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
2. Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
3. Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.
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