Garden Cheese Soup
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
51
Sourness
43
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 cup
Onion (chopped)1 cup
Celery (chopped)2 cloves
Garlic (minced)2 tbsps
Margarine2 cup
All-Purpose Flour4 cups
Water1 cup
Carrot (chopped)1 large
Potato (peeled and diced)1 tbsp
Chives (chopped fresh)2.5 cups
Shredded Cheddar Cheese3 cups
MilkDirections:
1
In a 6-quart pot, saute celery, onion, and garlic in butter or margarine until soft
2
Stir in flour
3
Gradually add water, and then vegetables, bouillon cubes, and chives
4
Bring to a boil, and then reduce heat
5
Cover the soup, and simmer for 15 minutes
6
Stir in cheese and milk, and stir until melted
7
Do not boil
8
Season to taste with salt and pepper