Potato Soup IV recipe
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Ingredients
- 2 tablespoons margarine ⅓ cup chopped celery ⅓ cup chopped onion 6 cups peeled and diced red potatoes 4 cups chicken broth 4 cups milk 1 ½ teaspoons salt ¼ teaspoon ground black pepper 1 tablespoon cornstarch ¼ cup water 2 cups shredded sharp Cheddar cheese
Nutrition Info
- 388.9 caloriescarbohydrate: 33.5 gcholesterol: 52.5 mgfat: 19.8 gfiber: 2.4 gprotein: 19.4 gsaturatedFat: 10.8 gservingSize: -sodium: 1282.8 mgsugar: 8.8 gtransFat: : -unsaturatedFat: : -
Directions Potato Soup IV
Directions
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In large saucepan, heat butter or margarine over medium heat. Add celery and onions, cook and stir until tender.
Add potatoes and broth, and simmer until tender.
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.