Cheesy Potato Soup
2 c chicken
broth
1 c peeled
and diced potatoes
1/2 c
finely shredded carrots
1/4 c
chopped onions
1/4 c
finely chopped celery
2 c milk,
cold
2 tbsp
cornstarch
1 c cheddar
cheese
In a medium
saucepan, combine broth, potatoes, carrots, onions and celery.
Bring to a
boil, then reduce heat. Cover and simmer about 10 minutes, or until the vegetables are
tender.
Stir
cornstarch into milk and then add to soup. Let thicken and remove from heat.
Add cheese and stir until
melted.
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