Total Time
45mins
Prep 15 mins
Cook 30 mins

From a magazine many years ago, not sure which one. This is very good.

Ingredients Nutrition

Directions

  1. Saute onion and celery in butter in kettle 3 minutes or until soft. Stir in flour, mustard and Worchestershire sauce. Cook, stirring 2 minutes or until vegetables are evenly coated and mixture is bubbly.
  2. Stir in broth, carrots and potatoes. Bring to boiling. Lower heat, cover and simmer, stirring occasionally, 25 minutes or until potatoes are tender.
  3. Add milk cook over medium heat until almost boiling, do not boil. Reduce heat to low, stir in cheese until melted.
  4. Add pepper and salt, if you wish. Ladle into soup tureen or heated soup bowls. Garnish with extra cheese, if you wish.
  5. Optional Meat: Add sausage in when you add potatoes if you wish.

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