Originally uploaded by Surviving.
Boil cubed potatoes, carrots, onion, broccoli, salt, and about 1 tablespoon of vegetable base or bullion in 2 quarts of water. Once the potatoes are tender lower heat and about 1 cup of milk, 2-4 cups of cheese, 3 oz. of cream cheese, and a mixture of 1/4 cup of cold water and 1 tablespoon of corn starch. How much cheese you use depends on the how cheesy you want the soup. I used swiss and sharp cheddar cheese. Simmer until desired thickness. This also works in the crockpot.
1 Comment
February 4, 2007 at 5:08 am
That looks wonderful. I shall try it next week IA.