RECETAS Y COCINA

Ingredients

• 2 kg potato
• 2 kg onion
• 3 medium carrots
• 1 medium celery stalk
• 4 cups chicken broth
• 2 cup grated sharp Cheddar cheese
• 1 cup cream
• 3 tb parsley, chopped
• Salt and pepper

Preparation

Peel and dice the potatoes, onions, carrots, and celery.

Heat the chicken broth in a large pan.

Add the vegetables and let simmer in the chicken broth until tender (approx. 20 minutes).

Lower the heat and stir in the grated Cheddar cheese until it melts. Incorporate the cream.

Season to taste with salt and pepper.

Increase the heat, without letting the soup boil. Be careful not to let it stick to the bottom of the pan.

Ladle into individual serving bowls and sprinkle with parsley.

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Votos Totales: 19

Presentation

Serve piping hot with toasted bread and pieces of fresh celery.

Visitas: 7

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