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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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A comforting soup that I like to make on the weekend and enjoy for lunch throughout the week. Ingredients:
2 cups potatoes, diced |
3/4 cup onion, minced |
1 cup celery, chopped |
3 cups tomatoes, de-skinned, chopped |
1/4 teaspoon pepper |
1/4 teaspoon oregano |
2 1/2 cups boiling water |
3 tablespoons butter |
1/4 cup flour |
1 teaspoon worcestershire sauce |
1 1/2 teaspoons salt |
1 1/2 cups extra-sharp cheddar cheese, grated |
2 cups milk |
1 tablespoon parsley |
1/2 teaspoon dry mustard |
Directions:
1. Combine the first 7 ingredients in a large saucepan. Bring to a boil, reduce heat and simmer until vegetables are tender (approx. 15 min).
2. Make a double boiler by placing a glass bowl over a pot of simmering water, making sure that the water does not touch the bowl.
3. Add butter and stir while it melts. Sprinkle in flour, salt, pepper and mustard. Add milk all at once. Stir in Worcestershire sauce and continue stirring until smooth.
4. Add cheese and stir until cheese has melted and sauce is thick.
5. Add to vegetables and bring to a boil.
6. Add parsley and serve piping hot.
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