Description
A rich potato soup that also has carrot, onion and celery. The chicken base also contributes to its complex flavor. Chicken base is a strong reduction of chicken stock that is normally sold in a resealable plastic jar and should be kept refrigerated.
Ingredients
- 6 potatoes – peeled and cubed
- 1 carrot, chopped
- water to cover
- 3 stalks celery, chopped
- 1 onion, chopped
- ½ cup margarine
- 4 cups milk
- salt and pepper to taste
- 2 tablespoons chicken soup base
- 8 ounces processed cheese food, cubed
- 1 tablespoon cornstarch
- ½ cup milk
Instructions
- In a large pot over high heat
- combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes
- or until tender.
- In a separate large skillet over medium heat
- saute the celery and onion in the margarine for about 10 minutes.
- Drain all but about 2 cups of the water from the potatoes and carrots; add 4 cups milk. Reduce heat to low and season with salt and pepper to taste.
- Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly
- then add the cheese. Allow the cheese to melt
- stirring all together well.
- In a small bowl
- dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 8