My good friend Amy gave me this recipe years ago, but until I discovered a food processor, I was hesitant to make it. The food processor makes it quick and easy and this is one of our family favorites!
Ingredients:
1 3/4 cups Chicken Broth
1/2 cup Finely shredded carrot
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 medium potato peeled and diced
1 3/4 cups evaporated milk
3 tbs cornstarch
1/2 cup finely shredded cheddar cheese
1/2 cup finely shredded sharp cheddar cheese
Directions:
In saucepan, combine chicken broth, carrot, celery, onion, and potato and bring to a boil. Reduce heat, cover and simmer for 10 minutes or until veggies are tender. Blend in potato by mashing it with a fork against side of the pan.
In a separate bowl, combine 1/4 cup evaporated milk with cornstarch. Stir until smooth and lump free.
Stir cornstarch mixture and remaining evaporated milk into broth mixture, cooking and stirring until thick and bubbly. Cook and stir one minute more, then gradually add cheeses, stirring until melted.
Servings: 4
This is one of those recipes that you don't have to follow precisely. I usually add more of everything to make a larger portion of soup. I also like to let my veggies simmer longer than the 10 minutes. This is great to have with salad and bread and will be devoured! You can lower the fat by using fat free cheese and evaporated skim milk.
I had the leftovers of this heated up for lunch today. Every bit as good as the first time! So a great soup to make extras and have again.
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