Potato Soup IV

Name: Potato Soup IV
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters chopped celery; 946 milliliters chicken broth; 1 Tbsp cornstarch; 0 teaspoons ground black pepper; 2 Tbsps margarine; 946 milliliters milk; 79 milliliters chopped onion; 1 liters peeled and diced red potatoes; 2 teaspoons salt; 473 milliliters shredded sharp Cheddar cheese; 59 milliliters water

Potato Soup IV is a gluten free main course. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 266 calories, 13g of protein, and 16g of fat. This recipe serves 8. From preparation to the plate, this recipe takes around 45 minutes. It will be a hit at your Autumn event. A mixture of ground pepper, salt, potatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

In large saucepan, heat butter or margarine over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add celery and onions; cook and stir until tender.

Ingredients you will need

Celery

Onion

Add potatoes and broth, and simmer until tender.

Ingredients you will need

Potato

Broth

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.

Ingredients you will need

Salt And Pepper