Recipe From Carroll Garden Club Meeting

POTATO CHEDDAR SOUP

Jan Halman-Miller

2 cups chicken broth                        2 cups non-fat evaporated milk

4 cups diced potatoes                      1/8 teasp. black pepper

1 cup onion, chopped                      1/2 teasp. powdered mustard

1 cup celery, sliced                          1/4 cup parsley, minced

1 tsp. salt                                        1/4 tsp. dried dill weed

1/4 cup butter                                 1/2 tsp. celery seed

1 cup grated sharp cheddar             1 cup chopped fresh or canned tomatoes

2 Tbsp. flour

1.  Boil broth in 3 qt. soup pot.  Add potatoes, onions, celery, and salt.  Cook 15 minutes, covered over medium heat.
2. In separate 2 qt. sauce pan, melt butter over low heat.  Slowly add cheese, then stir in flour.
3. Slowly add the milk, pepper, mustard, parsley, dill and celery seed, stirring with a whisk.
4. Add cheese mix to potatoes, then add tomatoes and stir.
5. Simmer on very low heat 15 minutes more, uncovered.  Burns easily, stir often.  Serves 6 – 8.