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Instructions |
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In a large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
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Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
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Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
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I have made this without celery, and it was still good. This is a good vegetarian soup if you use vegetable broth instead of chicken broth. If you like meat in your soup - chopped ham or bacon is great!
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Suggestions |
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Great with a salad and garlic bread.
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Originally Submitted
11/10/2009
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