Monday, November 9, 2009

Cheddar Potato Soup

4-5 Russet Potatoes (peeled and cubed)

1 cup baby carrots cut into thirds

1 T dried minced onion

¾ t salt

½ c butter

½ c flour

2 c milk

1 c chicken broth

2 c cheddar cheese

½ t pepper

Place potatoes, carrots, onion and salt in a large soup pan. Cover vegetables with water and bring to a boil. Simmer over medium heat for 20 minutes or until tender.

In a separate pan, melt butter, then stir in flour. Whisk in milk and chicken broth. Cook over medium heat until it begins to thicken. Pour into cooked vegetables. Stir in cheese and pepper. Garnish with grated cheddar cheese or gold fish crackers!! Makes 8-10 servings.

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