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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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when summer ends my soup cravings appear. this is a nice quick week night version from quick & tasty recipes Ingredients:
3 cups diced carrots |
1 cup sliced celery |
3 1/2 whole sliced scallions |
4 cups diced red potatoes, peeled |
1 can chicken broth (10 oz) |
1/2 cup flour |
2 cups milk |
salt, pepper to taste |
1 dash of fresh ground nutmeg |
3/4 cup dry white wine |
3/4 cup cheddar cheese, shredded |
3/4 cup swiss cheese, shredded |
cooking spray |
Directions:
1. spray a dutch oven with cooking spray place over medium heat and add carrots, celery, scallions and saute until softened add potatoes and chicken broth bring to boil, cover and simmer for 25 minutes until potatoes are soft place flour in a bowl, add milk and blend with a whisk, add to pot season with salt, pepper, nutmeg add white wine cook for a minute to blend flavors.
2. remove from heat, add cheeses stirring to melt.
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