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Cook till tender:
5 cups chicken broth
1 3/4 cup chopped celery
3/4 cup finely chopped onion
6-8 cups potatoes, diced small
1 tsp salt
2 grated carrots
Once veggies are tender, remove from heat. Melt 3/4 cup butter and add 3/4 cup flour to make a roux. Stir butter and flour into vegetable mixture. Add 2 cup half & half and an 8 oz jar Cheez Whiz. Stir well over low heat.
This recipe is a favorite at my house. One of the few cons of summer around here is that it is not "cheese soup" weather. Even the picky 4-year old will eat this one without too much coaxing and cajoling.
I always like to start by chopping up all my veggies. I just use my chopper for everything and pulverize everything until it could not be identified in a line-up with a scrutinizing 4 year old at the window eager to pick out vegetable perpetrators.
This is delicious with some homemade rolls...recipe to come later...
or straight from the spoon. Enjoy!