Product Recipes
- 2 cups water
- 1 cup milk, warmed
- 1 1/2 cups peeled, diced potatoes
- 2 cups chicken broth, warmed
- 1 cup thinly sliced celery
- 8 oz. shredded Cheddar cheese
- 1/2 cup chopped onion
- 1/4-1/2 tsp. dill weed
- 1/2 tsp. salt
- 12-16 oz. Polish sausage, sliced 1/4" thick and cooked
- 1 1/2 tsp. pepper
- 1 stick butter or margarine
- 1/4 cup. flour
In a 2 qt. saucepan, bring water to a boil; add potatoes, carrots, celery, onion, salt, and pepper. Cover and simmer 15 minutes, or until vegetables are tender. In a separate 4 qt. pot, melt butter, stir in flour and cook until smooth, stirring constantly. Remove from heat and gradually stir in milk and broth. Return to heat; bring to a boil, stirring constantly. Boil 1 minute, stirring. Add cheese, stirring until melted. Add vegetables and water, dill, and sausage. Heat.
Servings: 4
