Country Potato Cheese Soup
|Cubed potatoes||2 1⁄3 Cup (37.33 tbs) (1/4 Inch Cubes)|
|Chopped carrots||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Hot water||1 Cup (16 tbs), divided|
|Instant chicken bouillon granules||2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
In 2-quart casserole, combine potatoes, carrots, celery, onion, 1/4 cup water, bouillon, salt and pepper.
Microwave at High for 10 to 13 minutes, or until vegetables are tender, stirring once.
Pour into food processor or blender bowl.
Process until coarsely pureed.
Return vegetable mixture to casserole.
Blend in remaining 3/4 cup water and the milk.
Stir in cheese.
Microwave at High for 1 1/2 to 3 1/2 minutes, or until cheese melts, stirring once or twice.