November 4, 2009

Potato Cheese Soup

5 C. chicken broth (5 t. bouillon & 5 c. water)
1 3/4 C. finely chopped celery
3/4 C. finely diced onion
8 C. potatoes, peeled and diced small
1 t. salt
2 C. grated carrots
3/4 C. butter
3/4 C. flour
6 C. milk
2 1/2 C. cheddar cheese

Combine broth, celery, onions, potatoes, carrots and salt. Boil for 10 minutes or until potatoes are the consistency that you like them. In small saucepan melt butter and add flour. Mix well and add to soup. Stir well and add milk. After it thickens add cheese.

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