Vegetable-Cheese Chowder

• 2 1/2 c. water
• 2 c. diced, peeled potatoes
• 3/4 c. minced leeks or green onions
• 1/2 c. diced celery
• 2 1/2 tsp. salt (optional; salt can be added when eating, if desired)
• 1/4 c. margarine or butter (1/2 stick)
• 1/4 c. all-purpose flour
• 2 c. milk (whole or skim)
• 1 tsp. Worcestershire sauce
• 1/2 tsp. dry mustard
• 1/4 tsp. freshly ground pepper
• 1 (12 oz.) can tomatoes, drained and chopped
• 4 oz. freshly grated Parmesan cheese (preferable to use the grated found in the cheese section of the supermarket; canned is too salty if listed amount of salt is used)
• 1 Tbsp. minced parsley

1. Bring water to a boil in a large saucepan over high heat.
2. Add potatoes, leeks, celery (and 1 teaspoon salt, optional).
3. Return to boiling.
4. Reduce heat to medium-low.
5. Cover and simmer until vegetables are tender, about 15 minutes.
6. Melt butter in medium saucepan over medium-low heat.
7. Remove from heat and blend in flour. Add milk, Worcestershire sauce (remaining salt, optional), mustard and pepper.
8. Return to medium-low heat and stir until thickened, about 10 minutes. Stir into potato mixture. Add tomatoes, Parmesan and parsley.
9. Ladle soup into heated bowls and serve. Serves 6.

water, potatoes, leeks, celery, salt, margarine, allpurpose, milk, worcestershire sauce, dry mustard, freshly ground pepper, tomatoes, freshly grated parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=342052 (may not work)