pounds peeled red potatoes, cut into 1/2-inch cubes
4
cans (14-1/2 ounces each) chicken broth
1/2
teaspoon ground white pepper
1/4
teaspoon ground red pepper
3
cups (12 ounces) shredded Cheddar cheese
2
tablespoons French's® Spicy Brown Mustard
1/4
cup minced parsley (optional)
Prep Time
30 minutes
Cook Time
25 minutes
1. Melt 1 tablespoon butter in large pot or Dutch oven. Cook and stir celery, carrots, onion and garlic until vegetables are tender. Add potatoes and broth. Cover. Heat to boiling. Reduce heat to medium-low. Cook, partially covered, 15 minutes or until potatoes are tender. Stir occasionally.
2. Combine 1 cup water, 1/2 cup flour and peppers in screw-top jar (or mixing bowl); shake (or whisk) until very smooth. Add to vegetables. Cook and stir over medium heat until soup is thickened and bubbly. Gradually add cheese; whisk until cheese melts.
3. Stir in mustard and parsley. Cook and stir over low heat until soup is heated through. Serve with crusty bread or tossed green salad, if desired.
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