Monday, August 6, 2007

Cream of Cheesy Vegetable Soup

Shred 2 ½ cups cheddar cheese
Boil each separately:
2 ½ cups diced carrots
7 cups diced potatoes
1 cup diced broccoli flowerets
Cook until tender.
2 Tablespoons margarine
1 cup chopped celery
1 cup onion

In a big pt melt 6 Tablespoons margarine. Add ½ cup flour and cook. Add 4 cups hot water. Cook until thick and boiling. Add 3 cups milk or half & half. Stir in celery and onion mixture and the cooked veggies. Add 2 Tablespoons chicken boullion. Salt and pepper to taste. Add cheese. Don’t boil. Top with bacon bits and shredded cheese.

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