Ingredients
- 475 ml milk
- 700 ml chicken broth
- 300 gr potatoes (diced peeled)
- 280 gr chicken (diced cooked)
- 130 gr carrots (diced)
- 100 gr celery (diced)
- 60 gr onion (diced)
- 55 gr butter
- 40 gr all purpose flour
- 4 gr salt
- 1 gr pepper
In a 4 litre saucepan, bring chicken broth to a boil. Reduce heat; add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender. Meanwhile, melt butter in a medium saucepan; add flour and mix well. Gradually stir in milk; cook over low heat until slightly thickened. Stir in cheese and cook until melted; add to broth along with chicken. Cook and stir over low heat until heated through.
YIELD: 6-8 servings
