From: Patty Mickelsen
3 large potatoes, peeled and cut into cubes
1/2 c. chopped celery
1 c. chopped onions
1 T butter
salt and pepper to taste
4 c. chicken broth
1 c. chopped carrots
1 T oil
2 c. half and half or evaporated milk
1 c. grated cheese
In a soup pot saute vegetables in oil and butter. Add chicken broth and simmer until veggies are tender. Add half and half and heat through but do not boil Add cheese and stir until melted. Ladle into soup bowls and garnish with croutons and grated cheese.
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