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Ingredients
| onions (chopped): 1 cup |
| celery (chopped): 1 cup |
| garlic: 2 cloves (minced) |
| margarine (oleo): 2 Tbl |
| all-purpose flour (unsifted): 2/3 cup |
| water: 4 cups |
| carrots (chopped): 1 cup |
| russet potatoes: 1 whole potato (peeled and diced) |
| chicken bouillon: 6 cubes |
| chives (chopped): 1 Tbl |
| salt (to taste) |
| black pepper (to taste) |
| cheddar cheese (shredded): 2 1/2 cups |
| 2% milk: 3 cups |
Garden Cheese Soup
Credit: AllRecipes
User rating:
"You can adjust seasonings and vegetables to your taste. The leftovers reheat well! Serve with crackers or fresh bread."
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Prep Time
20 min -
Cook Time
35 min -
Servings
9 serving(s)
Tags
Directions
- In a 6-quart pot, saute celery, onion, and garlic in butter or margarine until soft.
- Stir in flour. Gradually add water, and then vegetables, bouillon cubes, and chives. Bring to a boil, and then reduce heat. Cover the soup, and simmer for 15 minutes.
- Stir in cheese and milk, and stir until melted. Do not boil. Season to taste with salt and pepper.