50+ Friends Club Cookbook -- Soups and Sandwiches -- Canadian Cheese Soup

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Canadian Cheese Soup

From the Kitchen of: Boomer
Source: Woman's World Magazine (Nov. 1998)

1	lg (about 8 oz)	Potato, peeled and grated
1	med (about 3/4 C)	Onion, chopped
1		Carrot, grated
1	rib (about 1 C)	Celery, diced
11/2	C	Water
1	C	Chicken broth
1/2	C	Half & half
1	tsp	Salt
1/4	tsp	Pepper
6	oz	Cheddar cheese, shredded (about 11/2 C)**
		Snipped chives (optional)

In medium pot over high heat, combine potato, onion, carrot, celery and 1 1/2 cups water; bring to a boil. Reduce heat to low; simmer until vegetables are tender (about 20 - 25 minutes).
Add broth, half & half, salt and peper. Heat through, about 5 minutes.
Just before serving, stir in the cheese until completely melted; 1-2 minutes. Serve sprinkled with chives, if desired.
**Note: Don't use processed Cheddar cheese - it coagulates. Use the real brick cheddar instead.