Potato and Cheddar Soup
A quick and easy recipe for micro-cooked potato and cheddar cheese 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
Salt and ground black pepper to taste
- 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.
- Purée 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.
- Season with salt and pepper and sprinkle with parsley and before serving.
Makes 4 servings.