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Serves: 4
Total Calories: 1,153.202

1 pound potato peeled and cut in 1/2 -inch cubes (about 2 cups)
2 cups water
1/2 cup carrot chopped
1/2 cup celery chopped
1/2 cup onion chopped
2 teaspoons chicken bouillon
1/8 teaspoon black pepper
4 ounces sharp cheddar cheese shredded (1 cup)
Minced parsley

Place potatoes, water, carrot, celery, onion, bouillon granules and pepper in a large saucepan. Over medium-high heat, bring to a boil reduce heat to low, cover and simmer for 25 minutes or until vegetables are tender. Place half at a time in a blender container or food processor bowl. Cover and blend or process until smooth. Return mixture to saucepan.

Add cheese. Cook and stir over medium heat until cheese melts.

To serve, sprinkle with parsley.

Nutritional Facts:

Serves: 4
Total Calories: 1,153.202
Calories from Fat: 371.488

More Recipes from the Gold Star Collection Cookbook:
Crab Meat Bisque
Cream Of Avocado Soup
Cream Of Broccoli Soup
Fisherman's Wharf Cioppino
Fresh Mushroom Soup
Potato-Cheese Soup