Saturday, February 5, 2011
1c chicken stock
2c diced potatoes
1/2c diced celery
1/4c diced onion
1/2c diced carrots
1/2 tsp salt
1/2 tsp pepper
2 c milk
2 c cheddar cheese shredded
You will need a large and med sauce pan
In the large pot over med heat combine potatoes, celery, onion, carrots, salt, pepper, water and chicken stock. Bring to a small boil continue to boil for 12 min.
While the veggies are cooking in the med pot over med heat melt the butter stiring in the flour cook 3-5 min until the flour is dark blonde slowly whisk in milk keep whisking until warm and bubbly stir in cheese until melted completly. Remove from heat.
When the veggies are done cooking DO NOT drain stir in the cheese sauce taste and adjust salt and pepper to liking.
If you do not have chicken stock use 2c water and 1 bullion cube.
If you wan to make a fuller meal add 2c diced cooked ham or smoked sausage.