http://thehomespunheart.blogspot.com/This recipe is from the homespunheart and is quick --only takes about 10 minutes!! very tasty. I used red potatoes and left the skin on. I used white cheddar (sharp) but if you use yellow it would give a yellower color.
2 c. chicken broth or water
2 c. diced potatoes
1/4 c. diced onion
salt,
pepper
and garlic powder to taste
Bring the above ingredients to a boil and simmer until potatoes are tender.
In a microwave-safe bowl, combine:
2 c. milk
1/4 c. flour (I used cornstartch--about 1/8 of cup)
1/4 c. butter or margarine
Microwave on high for four minutes whisking half-way through. Stir into soup.Stir in 2 c. shredded cheese (cheddar or Mexican blend is what I use)Serve when cheese is melted and combined.
2 c. chicken broth or water
2 c. diced potatoes
1/4 c. diced onion
salt,
pepper
and garlic powder to taste
Bring the above ingredients to a boil and simmer until potatoes are tender.
In a microwave-safe bowl, combine:
2 c. milk
1/4 c. flour (I used cornstartch--about 1/8 of cup)
1/4 c. butter or margarine
Microwave on high for four minutes whisking half-way through. Stir into soup.Stir in 2 c. shredded cheese (cheddar or Mexican blend is what I use)Serve when cheese is melted and combined.
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