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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I have this recipe scribbled on some scratch paper from the 1980's. I think the recipe originally came from a magazine but not sure which one. Ingredients:
1 onion, chopped |
1 cup celery, chopped |
1/4 cup butter |
1/4 cup flour |
3/4 teaspoon dry mustard |
2 teaspoons worcestershire sauce |
2 cups chicken broth |
2 carrots, chopped |
2 potatoes, chopped |
3 cups milk |
3 cups cheddar cheese, shredded |
1/4 teaspoon black pepper |
Directions:
1. Saute onion and celery in butter for 3 minutes or until soft. Stir in flour, dry mustard, and worcestershire sauce. Cook and stir for 2 minutes or until vegetables are evenly coated and mixture is bubbly.
2. Stir in broth, carrots, and potatoes. Bring to a boil. Lower heat to simmer, cover and cook for 25 minutes (or until potatoes are tender), stirring occasionally.
3. Add milk and cook over medium heat until hot but NOT BOILING. Reduce heat to low and stir in cheese until melted. Add pepper.
4. Ladle into bowls and garnish with extra cheese.
5. **I have listed the amounts from original recipe. However, I usually adjust both the milk and cheese down to 1.5 cups each.
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