Yield: 4 servings
Measure | Ingredient |
---|---|
1 large | Potato, diced |
2 cups | Chicken broth |
1 large | Onion, diced |
1 cup | Grated sharp |
¼ cup | Celery, diced |
\N \N | Chedder cheese |
¼ cup | Carrots, diced |
½ cup | Breakfast cream |
1 cup | Water |
\N \N | Salt and Tabasco to taste |
2 tablespoons | Parsley, chopped |
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.