Longhorn Potato Soup

Ingredients:

• 2 stalks celery, sliced/diced
• 1 medium onion, chopped
• 1 Tbsp. melted margarine
• 6 med. potatoes, cubed
• 2 carrots, grated
Advertisement


• 3 cups water
• 5 chicken bouillon cubes or 5 tsp. chicken bouillon granules
• 3/4 tsp. seasoned salt
• 1/2 tsp. crushed thyme
• 1/2 tsp. rosemary
• dash garlic powder
• 2 cups milk
• 1 cup grated Longhorn cheese

Directions:

Saute celery and onions in margarine in a large pot until tender, but not brown. Add potatoes, carrots, water, bouillon or granules, salt, thyme, rosemary, garlic powder and pepper; cover and simmer about 20 minutes or until vegetables are tender. Remove from heat and mash vegetables. Add milk and cheese; return to heat, stirring constantly until cheese is melted. Serve hot and freeze remainder.

By Robin from Washington, IA