EASY CHEDDAR CHEESE SOUP - NewsChannel5.com | Nashville News, Weather & Sports



Lynne Tolley/Miss Mary Bobo's in Lynchburg

1 c water
1 large potato, finely chopped
1 medium onion, finely chopped
¼ c finely chopped celery
½ c finely chopped carrot
2 c chicken broth
1 c grated sharp cheddar cheese
½ c evaporated milk or half-and-half
Salt to taste
Tabasco sauce to taste

Bring the water to a boil in a 11/2-quart saucepan.  Add the potato, onion, celery and carrot; reduce the heat. Simmer, covered, for 15 to 20 minutes or until the vegetables are tender.  Add the chicken broth, cheese, evaporated milk, salt and Tabasco sauce and mix well.  Cook until heated through; do not boil.

Yields 4 to 6 servings

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