Potato Soup Iv

Ingredients

• Servings: 7
• 2 tablespoons margarine
• 1/3 cup chopped celery
• 1/3 cup chopped onion
• 6 cups peeled and diced red potatoes
• 4 cups chicken broth
• 4 cups milk
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon cornstarch
• 1/4 cup water
• 2 cups shredded sharp cheddar cheese

Recipe

• in large saucepan, heat butter or margarine over medium heat. add celery and onions; cook and stir until tender.
• add potatoes and broth, and simmer until tender.
• stir in milk, and season with salt and pepper. dissolve cornstarch in 1/4 cup water, and slowly stir into soup. bring to a boil for 1 minute, and then turn heat to medium-low. stir in 2 cups cheese, and continue stirring until it melts. serve.