Bring chicken broth, potatoes, carrots, celery and onion to boil. Cook until vegetables are tender. Add margarine and parsley flakes.
In a seperate cup, measure out 1/3 cup of flour. Add enough cold water to make a thin paste. Stir well to get out all the lumps. While stiring soup, add the flour mixture and stir well. Bring to a boil and boil until soup thickens. Remove from heat. Add half and half or evaporated milk and grated cheese. Stir until the cheese is melted and serve.
When I do this I use 1 chicken bouillon cube to one cup of water instead of the chicken broth. I also seeme to have to add more liquid until the vegetables are covered for the initially boiling period. I measure out additional water by the cup until the vegetables are covered and then add the same number of additional chicken bouillon cubes. You can use any type of cheese you want, but I like the extra sharp cheddar. It gives is a more cheesy flavor with less cheese. I have done this soup with fat free evaporated milk with very good results.
Originally Submitted
10/31/2008
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