Cheese soup

Yield: 1 servings

Measure Ingredient
1 cup Water
1 Shredded large potato
1 Grated medium carrot
1 Fine chopped celery stalk
1 cup Chicken consomme/broth OR
2 teaspoons Instant chicken bouillon
Dissolved in 1 cup hot
Water
½ cup Half-and-half
1½ cup Shredded sharp cheddar
Cheese (about 6-oz)

Combine water, potato, onion, carrot and celery in a 2 quart casserole; cover and microwave at high until potatoes are tender, 12- 17 minutes; stirring after halfway through the cooking time. Stir in consomme and half-and-half. Cover. Microwave at medium high heat until heated through, 6-8 minutes. Mix in cheese stirring until melted.

For range top: Cook potatoes, onion, carrot and celery in water until tender. Add consomme and half and half over low heat until hot. Stir in cheese until melted.

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