Post by Baking_Bud on Dec 29, 2002 13:23:56 GMT -6
Potato Cheddar Cheese Soup
1/2 cup margarine or butter
1 cup red potato -- finely diced
1/2 cup carrot - finely chopped
1/2 cup celery - finely chopped
2 medium zucchini - cut into 2" strips
1/2 cup all-purpose flour
1 tsp dry mustard
2 cups chicken broth
2 cups half-and-half or 2% milk
3 cups cheddar cheese - shredded
Directions: Heat margarine in large pot until melted. Cook potatoes, carrot, onion and celery in margarine until softened. Stir in zucchini and cook about 2 minutes or until crisp-tender. Mix flour and mustard, stir into vegetable mixture. Gradually stir in chicken broth and half-and-half. Cook over medium heat, stirring constantly until mixture boils; boil 1 minute. Slowly stir in cheese until melted. Yield: 8 servings.
1/2 cup margarine or butter
1 cup red potato -- finely diced
1/2 cup carrot - finely chopped
1/2 cup celery - finely chopped
2 medium zucchini - cut into 2" strips
1/2 cup all-purpose flour
1 tsp dry mustard
2 cups chicken broth
2 cups half-and-half or 2% milk
3 cups cheddar cheese - shredded
Directions: Heat margarine in large pot until melted. Cook potatoes, carrot, onion and celery in margarine until softened. Stir in zucchini and cook about 2 minutes or until crisp-tender. Mix flour and mustard, stir into vegetable mixture. Gradually stir in chicken broth and half-and-half. Cook over medium heat, stirring constantly until mixture boils; boil 1 minute. Slowly stir in cheese until melted. Yield: 8 servings.