Potato Cheese Soup

1. 1

   In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.

2. 2

   In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.

3. 3

   Drain all but about 2 cups of the water from the potatoes and carrots; add 4 cups milk.

4. 4

   Reduce heat to low and season with salt and pepper to taste.

5. 5

   Transfer the onion and celery mixture to the pot and stir in the chicken soup base.

6. 6

   Heat slowly, then add the cheese.

7. 7

   Allow the cheese to melt, stirring all together well.

8. 8

   In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup.

9. 9

   Mix well until thickened.

* Per serving · 4 servings · Values may vary.

No additional tips available.