A quick and easy recipe
for micro-cooked potato and cheddar cheese soup.
Potato
and Cheddar Soup
1 tablespoon butter or
margarine, melted
1 cup chopped celery
1 cup chopped onion
5 cups peeled and diced potatoes
4 cups chicken broth, divided use
2 cups shredded cheddar cheese
1 tablespoon finely chopped flat-leaf parsley
1/8 teaspoon ground black pepper
- In a microwave-safe baking dish combine
butter, celery and onion. Cover and microwave on HIGH 5 minutes.
Add potatoes and 2 cups chicken broth. Microwave on HIGH 15 minutes,
or until the potatoes are tender.
- Puree the mixture in a blender or food
processor. Return to the baking dish with 2 cups chicken broth.
Microwave on HIGH for 3 minutes. Add cheddar cheese and stir
until melted.
- Sprinkle with parsley and pepper before
serving.
Makes 4 servings.
