Potato and Cheddar Soup

A quick and easy recipe for micro-cooked potato and cheddar cheese soup.

Recipe Ingredients:

1 tablespoon butter or margarine, melted
1 cup chopped celery
1 cup chopped onion
5 cups peeled and diced potatoes
4 cups chicken broth - divided use
2 cups shredded cheddar cheese
1 tablespoon finely chopped flat-leaf parsley
Salt and ground black pepper to taste

Cooking Directions:

1. In a microwave-safe baking dish combine butter, celery and onion. Cover and microwave on HIGH 5 minutes. Add potatoes and 2 cups chicken broth. Microwave on HIGH 15 minutes, or until the potatoes are tender.
2. Purée the mixture in a blender or food processor. Return to the baking dish with 2 cups chicken broth. Microwave on HIGH for 3 minutes. Add cheddar cheese and stir until melted.
3. Season with salt and pepper and sprinkle with parsley and before serving.

Makes 4 servings.