I got this from a friend and tried it for the first time last night. It was too hard and it was super yummy. I did half of the recipe and it will probably last us all week (as long as you don't eat it as a main dish) or you could add chicken or ham and make it a main dish.
From Kara Schelin
Makes 8-10 servings
8 chicken boullion cubes
12 cups water
10 peeled and diced potatoes
2 stalks of diced celery (1 cup)
2 cups carrots, diced
½ cup onions, diced
Salt and pepper to taste
Boil all above ingredients for approximately 40-45 minutes. Turn off burner.
Make a roux. In a small pan, melt ½ cup butter and ½ cup flour. Mix well.
Add roux in undrained soup mix. (This should be pretty thick). Add 1 quart half and half. (Suggested to have half and half sitting out for about ½ hour so it's not so cold, it may separate if too cold and soup is too hot.) Add approximately 3 cups shredded cheddar cheese; let sit for about 5 minutes. Mix well and turn burner back on and bring to a boil.
8 chicken boullion cubes
12 cups water
10 peeled and diced potatoes
2 stalks of diced celery (1 cup)
2 cups carrots, diced
½ cup onions, diced
Salt and pepper to taste
Boil all above ingredients for approximately 40-45 minutes. Turn off burner.
Make a roux. In a small pan, melt ½ cup butter and ½ cup flour. Mix well.
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