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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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This cheesy recipe is great for any type of weather and any type of meal. It is great as a leftover, if there is any left over. Garnish with cheese, bacon bits, croutons, or even add broccoli to the recipe for a different twist. Ingredients:
2 tablespoons margarine |
1/3 cup chopped celery |
1/3 cup chopped onion |
6 cups peeled and diced red potatoes |
4 cups chicken broth |
4 cups milk |
1 1/2 teaspoons salt |
1/4 teaspoon ground black pepper |
1 tablespoon cornstarch |
1/4 cup water |
2 cups shredded sharp cheddar cheese |
Directions:
1. In large saucepan, heat butter or margarine over medium heat. Add celery and onions; cook and stir until tender.
2. Add potatoes and broth, and simmer until tender.
3. Stir in milk, and season with salt and pepper. Dissolve cornstarch in 1/4 cup water, and slowly stir into soup. Bring to a boil for 1 minute, and then turn heat to medium-low. Stir in 2 cups cheese, and continue stirring until it melts. Serve.
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