1 large potato, finely chopped
1 large onion, finely chopped
1/4 cup carrots, thinly sliced
1/4 cup finely chopped celery
1 cup water
2 cups chicken stock
1 cup grated sharp cheddar cheese
1/2 cup half and half
2 tablespoons chopped parsley
In a deep, 3-quart, heat-resistant, non-metallic casserole place 1 cup water,
potatoes, onion, carrots and celery. Heat, covered, in Microwave Oven 8 minutes
or until vegetables are tender.
Add remaining ingredients, except parsley, and heat, covered,
5 minutes or until soup bubbles and cheese has melted. Stir occasionally. Serve
garnished with chopped parsley.
