| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Red potatoes; peeled & cubed |
| 1 |
c |
Celery; chopped |
| 1 |
c |
Carrots; chopped |
| 19 |
oz |
Chicken broth |
| 4 |
oz |
Velveeta cheese; reduced fat |
| 2 |
c |
Evaporated skim milk |
| 2 |
tb |
White wine |
| 1/2 |
ts |
White pepper |
| 1/2 |
ts |
Creole seasoning; light |
| 1/2 |
c |
Parsley; chopped |
| 1/2 |
c |
Green onions; chopped |
INSTRUCTIONS
1. In a large pot, cook the potatoes, celery, and carrots in the chicken
broth until tender.
2. Mash the vegetables coarsely with a potato masher or a fork. Add the
processed cheese and stir over medium heat until melted.
3. Add the milk and stir again. Do not let mixture boil! Add the seasonings
and adjust if necessary.
4. Just before serving, garnish with the parsley and green onions.
Posted to recipelu-digest Volume 01 Number 444 by RecipeLu
<recipelu@geocities.com> on Jan 04, 1998
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