Close
Tweet
Ingredients
| onions (chopped): 1 cup |
| celery (chopped): 1 cup |
| garlic: 2 cloves |
| margarine (oleo): 2 sticks |
| water: 4 cups |
| carrots (chopped): 1 cup |
| white potatoes: 1 whole potato |
| chicken bouillon: 6 cubes |
| chives (chopped): 1 tsp |
| salt: 1 dash |
| black pepper: 1 dash |
| cheddar cheese (shredded): 2 1/2 cups |
| whole milk: 3 cups |
Garden Cheese Soup
Credit: allrecipes.com
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
9 serving(s)
Tags
- 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.