POTATO SOUP IV

Potato Soup IV image

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.

Provided by Tonya Jacobs

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 7

Number Of Ingredients 11

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

Steps:

In large saucepan, heat butter or margarine over medium heat. Add celery and onions; cook and stir until tender.
Add potatoes and broth, and simmer until tender.
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 : Calories 388.9 calories, Carbohydrate 33.5 g, Cholesterol 52.5 mg, Fat 19.8 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 10.8 g, Sodium 1282.8 mg, Sugar 8.8 g