Cheesy Potato Soup

By suekendrick

Great with breadsticks...or in sour dough bread bowls

Ingredients

• 1/2 cup onion chopped very fine
• 1 cube of butter
• 1/2 cup flour
• 2 Tb. cornstarch
• 1/2 tsp. paprika
• 1/2 tsp. salt
• 1 tsp. Mrs. Dash or to taste
• 1 can Evaporated Milk
• 6 cups chicken stock
• 3/4 cup carrots chopped VERY fine or shredded
• 3/4 cup celery chopped VERY fine or shredded
• 1 1/2 cup sharp cheddar cheese, grated
• 5 boiled potatoes, grated

Preparation

Step 1

Saute onions in butter; add flour and cornstarch to begin rueh. Add in spices and continue to stir rueh for 3-5 minutes more on low heat. Pour in liquids (broth and milk) and continue to stir until it starts to thicken. Meanwhile, put the carrots and celery in a microwavable bowl and cover with plastic wrap. Poke a few holes in the plastic, and microwave for about 3 minutes or until they start to darken. Add the carrots and celery to the soup and continue to stir. Add the shredded potatoes a little at a time and stir well. Right before eating, add the cheese and stir until it melts. You can serve this in bread bowls with a dollup of sour cream if you choose or serve with breadsticks.