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  • Elizabeth Carroll

Cheese and Vegetable Chowder with Everything and Chive Toast

Updated: Apr 29, 2020

Ingredients:

Toast:

5 Slices Bread, any variety

2T Butter, softened

2T Everything But The Bagel Seasoning

1T Chives, Chopped


Soup:

4T Butter

1 1/2c Celery, diced

1 1/2c Carrot, shredded

1/2c Green Onion, sliced, including whites

2 - 10.5oz Cans Cream of Potato Soup

3c Vegetable (or Chicken) Stock

1T Dried Parsley

3c Shredded Cheddar Cheese

1c Heavy Cream

3T Sherry

Chives, for garnish


Makes approximately 4-6 servings




Directions:

1. Heat oven to 350

2. Slice bread in half, diagonally

3. Mix softened butter, chives, and everything but the bagel seasoning until well combined

4. Spread evenly over bread

5. Bake 15-20 minutes


6. Melt 4T butter in large pot, over medium heat

7. Once butter is melted, add carrots, celery, and green onion

8. Cook vegetables until soft, approximately 5 minutes

9. Add vegetable stock, cream of potato, and parsley

10. Bring to low boil, cover, and simmer 20-25 minutes

11. Turn heat to low, add sherry, 1T at a time, mixing after each addition

12. Add in heavy cream

13. Add cheddar cheese, 1/2c at a time, making sure cheese has melted before each addition

14. Garnish with fresh chives or parsley






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