This Recipe came with my blender and is a great potato soup.
1 Tbs. margarine or butter
1/2 cup chopped onion
1 can (15 oz) reduced sodium chicken broth
1/2 cup water
2 cups peeled cubed potatoes
1/2 cup chopped carrots
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 cup shredded Cheddar cheese
Chopped fresh chives, if desired
Shredded Cheddar cheese, if desired.
Heat margarine in large saucepan over medium-high heat. Add onion and cook, 2 to 3 minutes. Add broth, water, potatoes, and carrots. Bring to a boil. Reduce heat to low and simmer, uncovered, until vegetables are tender, around 10 to 15 min. Cool 5 minutes.
Place cooled potato mixture in blender jar 1 or more cups at a time. Cover and blend at STIR abotu 30 seconds after each addition. Blend at PUREE about 30 seconds. Return mixture to saucepan. Add Worcestershire sauce and pepper. Simmer until thoroughly heated, about 3 to 5 minutes. Stir in cheese and cook, uncovered, over low heat until melted. Sprinkle with fresh chives and additional shredded Cheddar cheese, if desired.
Yield: 4 cups
