1 small onion, chopped
2 tbsp. melted butter
6 medium potatoes, cubed
1 cup baby carrots, sliced
1 cups water
3 cans Swanson’s chicken broth
dash of garlic powder
dash of pepper
2 cups of milk
2 cups shredded sharp cheddar cheese
Sautee onion in butter until tender. Add next 6 ingredients; cover and simmer about 20 minutes until vegetables are tender. Remove from heat and mash vegetables with potato masher. Add milk and cheese; cook, stirring constantly until cheese is melted. Keep temperature low as cheese will scorch.
Sprinkle top with shredded cheese and crumbled bacon when serving, if desired.
Optional: Sometimes I cut 3 additional medium potatoes, steak-fry style, and boil them in chicken broth with a pinch of salt until just-tender. Then I drain them and stir into the soup at the very end, creating a more textured soup. Steamed broccoli florets are also a nice addition.
2 tbsp. melted butter
6 medium potatoes, cubed
1 cup baby carrots, sliced
1 cups water
3 cans Swanson’s chicken broth
dash of garlic powder
dash of pepper
2 cups of milk
2 cups shredded sharp cheddar cheese
Sautee onion in butter until tender. Add next 6 ingredients; cover and simmer about 20 minutes until vegetables are tender. Remove from heat and mash vegetables with potato masher. Add milk and cheese; cook, stirring constantly until cheese is melted. Keep temperature low as cheese will scorch.
Sprinkle top with shredded cheese and crumbled bacon when serving, if desired.
Optional: Sometimes I cut 3 additional medium potatoes, steak-fry style, and boil them in chicken broth with a pinch of salt until just-tender. Then I drain them and stir into the soup at the very end, creating a more textured soup. Steamed broccoli florets are also a nice addition.
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