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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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From a magazine many years ago, not sure which one. This is very good. Ingredients:
1 large onion, thinly sliced |
1 cup celery, chopped |
1/4 cup butter or 1/4 cup margarine |
1/4 cup all-purpose flour |
3/4 teaspoon dry mustard |
2 teaspoons worcestershire sauce |
2 cups chicken broth |
2 medium carrots, chopped (1 cup) |
2 large potatoes, pared and cubed (about 3 cups) |
3 cups milk |
3 cups sharp cheddar cheese, shredded (12 oz) |
1/4 teaspoon pepper |
salt (optional) |
1/2 lb kielbasa, cut into 1/4 inch slices (optional) |
Directions:
1. Saute onion and celery in butter in kettle 3 minutes or until soft. Stir in flour, mustard and Worchestershire sauce. Cook, stirring 2 minutes or until vegetables are evenly coated and mixture is bubbly.
2. Stir in broth, carrots and potatoes. Bring to boiling. Lower heat, cover and simmer, stirring occasionally, 25 minutes or until potatoes are tender.
3. Add milk cook over medium heat until almost boiling, do not boil. Reduce heat to low, stir in cheese until melted.
4. Add pepper and salt, if you wish. Ladle into soup tureen or heated soup bowls. Garnish with extra cheese, if you wish.
5. Optional Meat: Add sausage in when you add potatoes if you wish.
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