Gazebo Cheese Soup
1/2 stick butter or margarine (I use butter)
3 chopped green onions chopped
1 medium sweet onion chopped (I use Vidalia)
3 stalks celery, chopped with leaves
3 grated carrots (I use carrots from California)
1 heaping tsp minced garlic
2 (10 3/4 oz.) cans chicken broth (I use some with garlic in it)
3 cans cream of potato soup
8 oz. grated yellow cheese (I use 1/2 Colby, 1/2 Monterey Jack)
Parsley Flakes
8 oz. sour cream
3 Tbsp sherry or white grape juice (I use dry sherry)
2 cups chopped broccoli
Melt butter and saute onions, celery, carrots and garlic. I like to put the onions and celery in the food processor and grate the carrots.
Should look like this.
Add chicken broth (2 cans),cover and simmer for 30 minutes
Add potato soup, cheese and parsley (enough to cover the top
Stir in sour cream and broccoli and simmer for 15 minutes
Stir in sherry and serve
Freezes and reheats well.
Servings-10
*Recipe from Mother-in-law, Melinda
*Recipe from Mother-in-law, Melinda
