Jones' Cheese Soup

Ingredients

• 3 cup peeled and chopped potatoes
• ½ cup celery, finely diced
• ½ cup carrots, finely diced
• ¼ cup chopped onion
• 1 Tbsp fresh parsley, finely chopped
• 1 cup defatted chicken stock
• ½ tsp omit if using salted stock salt
• a dash freshly ground black pepper
• 1½ cup non-fat milk
• 2 Tbsp flour
• 6 oz 20 percent reduced-fat Cheddar cheese, grated

Method

1. In a large saucepan, combine the potatoes, celery, carrots, onion, parsley, chicken stock, salt and pepper. Cover and simmer 15 to 20 minutes or until tender.
2. Gradually add the milk to the flour and blend. Pour the milk mixture into the vegetables and cook, stirring constantly, until thickened. Add the grated cheese and stir until melted.

Notes

Yield: 5 cups. One cup of the revised recipe contains 242 calories, 30 mg cholesterol, 9 g fat and 248 mg sodium.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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