Potato-Cheese Soup
- 3 medium potatoes, peeled and cut up
- 1 c. water
- 1 small onion, finely chopped
- 1 tsp. instant chicken bouillon granules
- 3 Tbsp. margarine
- 2 Tbsp. snipped parsley
- 1 Tbsp. chopped pimento
- 1 Tbsp. plain flour
- 1/8 tsp. pepper
- dash of hot sauce
- 1 c. shredded Cheddar cheese or Monterey Jack cheese with jalapeno peppers
- In large saucepan combine potatoes, water, onion and chicken bouillon granules.
- Bring to boiling; reduce heat.
- Cover and cook over medium-high heat about 20 minutes until potatoes are tender. Transfer to blender; cover and blend until smooth.
- Remove mixture and add enough skim milk to make 5 cups.
- Return mixture to saucepan.
- In small saucepan melt margarine.
- Stir in parsley, pimento, flour, pepper and hot pepper sauce.
- Stir into potato mixture.
- Cook and stir until thick and bubbly.
- Add cheese; cook and stir until cheese melts.
potatoes, water, onion, instant chicken, margarine, parsley, pimento, flour, pepper, hot sauce, cheddar cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=600013 (may not work)