Canadian cheese soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Potato, diced |
| 2 | cups | Chicken broth |
| 1 | large | Onion, diced |
| 1 | cup | Grated sharp |
| ¼ | cup | Celery, diced |
| Chedder cheese | ||
| ¼ | cup | Carrots, diced |
| ½ | cup | Breakfast cream |
| 1 | cup | Water |
| Salt and Tabasco to taste | ||
| 2 | tablespoons | Parsley, chopped |
Directions
In a 1½ qt. covered saucepan, simmer vegetables in water until tender, about 15 to 20 minutes. Add remaining ingredients except parsley. Heat, do not boil, and serve garnished with parsley.
Makes 4 to 6 servings.
Recipe by: Mrs. Fred Parnell Found in: River Road Recipes II Posted by Scott Ward. Courtesy of Fred Peters.