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Potato Soup IV
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Versatile cheesy dish for any occasion, perfect for leftovers. Top with cheese, bacon, croutons, or broccoli for a delicious twist.
Ingredients:
  • 2 tablespoons margarine
  • 0.33333334326744 cup chopped celery
  • 0.33333334326744 cup chopped onion
  • 6 cups peeled and diced red potatoes
  • 4 cups chicken broth
  • 4 cups milk
  • 1.5 teaspoons salt
  • 0.25 teaspoon ground black pepper
  • 1 tablespoon cornstarch
  • 2 cups shredded sharp Cheddar cheese
Instructions:
  • In a large saucepan over medium heat, melt butter or margarine. Add celery and onions, stirring and cooking until tender.
  • Simmer the potatoes in the broth until they are tender.
  • Mix in the milk and season generously with salt and pepper. Combine cornstarch with 1/4 cup water until smooth, then gently incorporate into the soup. Allow to boil for 1 minute, then reduce heat to medium-low. Add 2 cups of cheese and stir until melted. Serve hot.

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