Product Recipes
- 3 cups sliced onions
- 2 stalks celery, coarsely chopped
- 4 chicken bouillon cubes
- 1 stick butter
- 6 or more slices American cheese
- White pepper
- 4 cups cubed potatoes
- 2 tsp sea salt
- 2 quarts. water
- 3/4 cup flour
- 1 cup whole milk
- Put onions, potatoes, celery, salt, bouillon cubes, and water into large pot and boil for about 45 minutes or until vegetables are tender.
- In a large saucepan melt the butter; add the flour to make a roux and cook for several minutes.
- Stir in some of the hot soup; then mix all together.
- Add cheese and stir until melted.
- Add milk to serving consistency and white pepper to tasting consistency.
- Heat through and serve.
