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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My mom found this recipe a few decades ago, and I've since modified it significantly to make it more healthy. This is one of my favorite soups, and I make it often during the winter. Ingredients:
3 medium potatoes |
3 carrots |
3 stalks celery |
1 onion (yellow or white) |
4 ounces cheddar cheese |
3 cups water |
salt and pepper |
Directions:
1. Peel carrots and potatoes.
2. Cut all vegetables into 1-2 inch chunks and place in large pot.
3. Add water (Note- I like my soup thick. If you prefer thinner soup, increase the water to 4 cups).
4. Bring to boil, then turn heat down.
5. Cover and simmer about 45 minutes, or until vegetables are soft.
6. While the soup is cooking, grate the cheese and set aside.
7. Remove soup from heat.
8. Pour soup into a blender and pulse until just blended (until no big chunks remain).
9. Return soup to the pot and stir in the cheese.
10. Continue stirring until all cheese is melted.
11. Add salt and pepper to taste.
12. Serve warm with bread or rolls.
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