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Categories:Viewed: 4 - Published at: 2 years ago
Ingredients
- 10 34 ounces chicken broth
- 2 potatoes (medium, pared and diced)
- 1 cup carrot, diced
- 1 cup celery, diced
- 12 cup onion, diced
- 14 cup butter
- 14 cup all-purpose flour
- 4 cups milk
- salt
- pepper
- garlic powder
- 2 cups cheddar cheese, shredded
Method
- Cook vegetables in chicken broth until tender.
- Prepare thin white sauce using butter, flour, and milk.
- (I melted the butter and added the flour.
- Then I added the milk to the mixture and stirred just until everything was combined, but I didn't worry about thickening the roux.
- ).
- Add white sauce to cooked vegetables.
- (I stirred occasionally and the white sauce thickened nicely on it's own.
- ).
- Season with salt, pepper, and garlic powder to taste.
- Add cheese just before serving.
- Serve in bread bowls.
