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In large Dutch oven, saute:

  • 2 ribs of celery, chopped
  • 1 medium onion, chopped
  • 2 Tbsp. butter

 

Add:

  • 6 medium potatoes, cubed
  • 2 carrots chopped
  • 2 cans chicken broth
  • 3/4 tsp. salt
  • 1/2 tsp. thyme
  • 1/2 tsp. rosemary, crushed
  • 1/4 tsp. garlic powder
  • 1/2 tsp. pepper

Cover and simmer about 20 minutes or until vegetables are tender.

 

Remove from heat, and mash, if desired.

 

Add:

2 cups milk

1 cup grated Cheddar cheese

Cook, stirring constantly, until cheese is melted.

 

Makes 8-10 servings.