Servings
8 s
Ingredients
- 8 cups Potatoes; peeled and cubed
- 2 cups Chopped onion
- 4 cups chopped celery
- 2 teaspoons Salt
- 4 cups Water
- 4 cups
- 6 tablespoons Butter or margarine
- 1 cup Shredded sharp cheddar cheese
Directions
- Place potatoes, onions, celery, and salt in the 4 c of water in a large pot.
- Simmer about 15 minutes until vegetables are tender.
- Put in blender and puree until chunky.
- Return soup to pot and add half-and-half, butter, and cheese.
- Simmer until hot.
- Do NOT Boil.
- Posted to MC-Recipe Digest V1 #177 Date: Wed, 31 Jul 1996 07:31:04 -0700 (PDT) From: PatH
- ucr.edu> NOTES : “Rita Y.
- of Mira Loma has used this recipe for some time and finds this makes a very good soup.
- Michael S.
- of Murrieta sent in the same recipe.”