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.

• Calories: 389 Calories

Ingredients

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

Recipe Instructions

Step 1

In large saucepan, heat butter or margarine over medium heat. Add celery and onions; cook and stir until tender.

Step 2

Add potatoes and broth, and simmer until tender.

Step 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.