Mix together potatoes, celery, onion, water, and chicken bouillon cube. Add salt and pepper to personal tastes. Heat in large covered pan on the stove for 15-20 minutes. Mix in milk and flour; stir roughly, then add cheese. Stir until cheese is melted and the soup is thick.
By Robin from Washington, IA
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Bring water to a boil in a large pot; add next six ingredients. Reduce heat and simmer, covered until all vegetables are tender, about 30 minutes. Stir in soup and cheese; cook until soup is heated through and the cheese is melted.
Source: Mrs. D. Dockter
By Raymonde from North Bay, Ontario
Sounds wonderful... I'm going to try it....Being a southern gal my body won't accept homemade soup without corn muffins.... Yummy
I love cheese and vegetables. This is filling, and perfect for cold weather. You might want to double the recipe though. Enjoy!
Stir in sharp cheddar cheese until smooth. Stir in vegetables and broth. Turn heat down and heat slowly stir occasionally.
By Darlene from Fairview, PA