Cheese And Vegetable Chowder - cooking recipe

Ingredients

3 Tbsp. butter
1 1/2 c. chopped celery
1 c. shredded carrots
1/4 c. sliced green scallions
2 (10 oz.) cans cream of potato soup
3 oz. half and half
4 oz. can chicken broth
1/2 c. water
2 c. shredded cheese
2 Tbsp. parsley

Preparation

Melt butter in a large saucepan.
Cook celery, carrots and scallions until tender, but not brown.
Add potato soup, broth, water and parsley. Cook and stir until boiling.
Reduce heat, cover and simmer 20 to 25 minutes. Stir occasionally. Stir in cheese and cream.
Heat through.