1/2 Stick Butter
Small Onion, Coarsely Chopped
1 Celery Stalk, Finely Chopped
1 Medium Potato, Coarsely Chopped
6 oz. Kernal Corn (fresh or frozen)
1 Cup Chicken Stock (I prefer my own if I have some in the fridge - if not then I only use Kitchen Basics)
1/2 Cup Milk
1/4 Cup Monterrey Jack Shredded Cheese
1/4 Cup Sharp Cheddar Shredded Cheese
1 Tsp Salt
Pepper to Taste
Saute
the onion and celery in the butter on medium until tender,
approximately 7 minutes. Add potato. Cover and turn to low and saute
for 5 additional minutes. Add broth and milk and bring to a boil. Turn
down to simmer and cover - allowing for steam to escape. Simmer for 10
minutes. Puree 1/2 of the vegetables and return them to the soup. Add
cheese and stir until melted. Serve!
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