You probably have all of the ingredients in your kitchen. All you need is a pot and 45 minutes.

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1/4 c. (1/2 stick) butter
2 medium onions
3 stalks of celery
3-4 large carrots
3 tbsp. fresh herbs (basil, parsley, oregano, or marjoram)
3 tbsp. flour
3 c. chicken stock
3 large white potatoes
1 c. heavy cream
1 c. grated cheddar cheese
Salt & pepper to taste

Prep!

Thinly slice the onions, celery, and carrots.

Chop the herbs.

Peel and cube the potatoes.

Cook!

Melt the butter over medium heat.

Add the onions, celery, carrots, and herbs. Sauté until tender, about 15 minutes.

Sprinkle the flour on the vegetables, mix well, and cook for 3 minutes.

Add the chicken stock and potatoes. Mix well.

Stir in the heavy cream and season. Simmer until potatoes are tender, about 20 minutes.

Remove from heat and stir in cheese until melted.

Tips!

• Add extra broth or water to make a thinner soup.
• McCormick’s Garden Gourmet Lightly Dried herbs work well in this recipe. Substitute 2 tablespoons of parsley, basil, or Italian herbs.
• Substitute 1 tablespoon of dried herbs if fresh herbs are not available.