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Categories:
butter onion carrots potatoes chicken broth thyme bay leaf Tabasco sauce Worcestershire sauce sugar salt milk Cheddar cheese
Viewed: 41 - Published at: 4 years agoIngredients
- 2 Tbsp. butter or margarine
- 1/2 c. finely chopped onion
- 1 lb. carrots, shredded
- 1 lb. potatoes, shredded
- 6 c. chicken broth
- 1/2 tsp. dried thyme
- 1 bay leaf
- 1/8 tsp. Tabasco sauce
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. sugar
- salt and pepper to taste
- 1 1/2 c. milk
- 1 to 2 c. Cheddar cheese, shredded
Method
- Saute onion and butter in large kettle.
- Add carrots, potatoes, broth and seasonings and simmer until vegetables are tender.
- Finally, add milk and cheese, stirring until cheese is melted.
- Discard bay leaf.
- Serve hot with parsley sprinkled over.
