I got this probably six years ago out of a magazine, sorry, I don't remember which one. I've made many changes to it over the years, so here is my version.
Extra virgin olive oil
1 onion, chopped
2 chicken broth cubes
2 cups water
3 cups potatos, diced
1/2 cup carrots, chopped
1 can whole kernal corn, drained
4 cups milk
2 tblsp flour
salt
2 cups shredded cheese of your choice
Cook onion in oil for about 4 min. Add water, broth cubes, potatos, carrots, and corn. Boil then simmer for 15 min.
Whisk milk, flour, and salt. Add to soup and boil. Simmer for 3 min or until slightly thickened. Add cheese and cook on low for about 15 min.
No comments:
Post a Comment