Prep 30 mins
Cook 30 mins
Taste good on a cold winters afternoon. I double this because the pan is always empty.
- 1 cup water
- 1 large potato, shredded
- 1 medium onion, chopped
- 1 medium carrot, grated
- 1 celery rib, chopped
- 1 cup chicken broth
- 1⁄2 cup half-and-half
- 1 1⁄2 cups sharp cheddar cheese, grated
- Combine water and vegetables in a medium pan; cover.
- Cook until tender, about 12- 17 minutes, stir about half way through the cooking time.
- Stir in chicken broth, half& half and cheese; stir until cheese melts and soup is heated thoroughly.
I loved this soup! It's perfect warm-you-up comfort food on a cold day. I adapted it a little by doubling it, adding smoked turkey sausage and 2-3 tsps of Paul Prudhomme's Poultry Magic seasoning. I took it to work for lunch today and everyone kept saying "Mmmm-what kind of soup is that?" :) Thanks for posting it!
Thank you for posting this recipe. It is delicious as well as being quick and easy to make. I have even done it in the microwave on occasion (although that doesn't save much time, it is handy when there is no cooking gas). I add some crushed garlic at the beginning and sprinkle fresh chopped parsley over to serve. This is a real winner in my house!!!
Great hearty soup, but not enough flavor for my taste. I added garlic powder, salt and pepper for more flavor. The taste was good, and I will make this soup again. My family wanted more potatoes in this soup. I think cubed potatoes rather than shredded would have satisfied them. Served with grilled pannini sandwiches, which everyone loved dipping in the soup.