Title: Canadian Cheese Soup
Categories: Soup Cheese Canadian
Yield: 4 Servings

1	lg	Potato, diced
2	c	Chicken broth
1	lg	Onion, diced
1	c	Grated sharp
1/4	c	Celery, diced
		Chedder cheese
1/4	c	Carrots, diced
1/2	c	Breakfast cream
1	c	Water
		Salt and Tabasco to taste
2	tb	Parsley, chopped

In a 1 1/2 qt. covered saucepan, simmer vegetables in water until tender, about 15 to 20 minutes. Add remaining ingredients except parsley. Heat, do not boil, and serve garnished with parsley.

Makes 4 to 6 servings.

Recipe by: Mrs. Fred Parnell Found in: River Road Recipes II

Posted by Scott Ward. Courtesy of Fred Peters.

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