From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
1. Saute celery and onion in margarine in large pot until tender.
2. Add water, potatoes, carrots, bouillon cubes, salt, thyme, rosemary, garlic and pepper.
3. Cover and simmer about 20 minutes or until vegetables are tender.
4. Remove from heat and mash vegetables with a potato masher. (This is optional. If you prefer, leave vegetables in chunks.)
5. Add milk and cheese; cook, stirring constantly until cheese is melted.
SERVINGS: 6 - 8
- 2 stalks celery, sliced
- 1 medium onion, chopped
- 2 Tablespoons margarine, melted
- 3 cups hot water
- 6 medium potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 5 chicken-flavored bouillon cubes
- 3/4 teaspoon salt
- 1/2 teaspoon dried whole thyme
- 1/2 teaspoon rosemary, crushed
- Dash of garlic powder
- Dash of pepper
- 2 cups milk
- 1 cup shredded Cheddar cheese
TO PREPARE:
1. Saute celery and onion in margarine in large pot until tender.
2. Add water, potatoes, carrots, bouillon cubes, salt, thyme, rosemary, garlic and pepper.
3. Cover and simmer about 20 minutes or until vegetables are tender.
4. Remove from heat and mash vegetables with a potato masher. (This is optional. If you prefer, leave vegetables in chunks.)
5. Add milk and cheese; cook, stirring constantly until cheese is melted.
SERVINGS: 6 - 8
