Tuesday, March 11, 2008

Potato Cheese Soup

Potatoes, peeled and cubed
2 cup water
1/2 cup chopped or grated carrot
1/2 cup chopped celery
1/2 cup chopped onion
2 tsp chicken bouillon
Pepper
1/4 cup butter
1/4 cup flour
1/2 cup half and half

Cook vegetables in water and bouillon, until tender. Place 1/4 square butter in pan and add 1/4 cup flour. Add 1/2 cup half and half to thicken. Add to ingredients. Add cheese. Do not boil.

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