Vegetable Soup Recipe ~ Potato Soup IV

This cheesy recipe is great for any type of weather and any type of meal. It is great as a leftover, if there is any left over. Garnish with cheese, bacon bits, croutons, or even add broccoli to the recipe for a different twist.

Ingredients

• 2 tablespoons margarine
• ⅓ cup chopped celery
• ⅓ cup chopped onion
• 6 cups peeled and diced red potatoes
• 4 cups chicken broth
• 4 cups milk
• 1 ½ teaspoons salt
• ¼ teaspoon ground black pepper
• 1 tablespoon cornstarch
• ¼ cup water
• 2 cups shredded sharp Cheddar cheese

Cooking Directions

1. In large saucepan, heat butter or margarine over medium heat. Add celery and onions; cook and stir until tender.
2. Add potatoes and broth, and simmer until tender.
3. Stir in milk, and season with salt and pepper. Dissolve cornstarch in 1/4 cup water, and slowly stir into soup. Bring to a boil for 1 minute, and then turn heat to medium-low. Stir in 2 cups cheese, and continue stirring until it melts. Serve.

Nutrition Facts

• calories388.9
• carbohydrateContent33.5 g
• cholesterolContent52.5 mg
• fatContent19.8 g
• fiberContent2.4 g
• proteinContent19.4 g
• saturatedFatContent10.8 g
• sodiumContent1282.8 mg
• sugarContent8.8 g