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 Cheesy Potato Soup |
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| Click here for a printable version of this recipe |
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1 onion thinly sliced 1/4 cup flour 1 teaspoon dry mustard 3 cups chicken broth 1 cup carrots, grated 3 cups potatoes, peeled and cut into 1/2 slices 2 cups milk 3 cups shredded cheddar cheese salt and freshly ground pepper to taste Celery leaves finely chopped Saute onion in butter until soft. Stir in flour and dry mustard. Cook for several minutes, stirring continuously. Transfer to soup pot and stir in broth. Whisk until smooth. Add carrots and potatoes. Simmer over moderate heat for 30 minutes. Add milk. Reduce heat to low and in stir in the cheese until melted. Season with salt and pepper. Sprinkle with celery leaves. |
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