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Canadian Cheese Soup

1 lg Potato, diced
2 c Chicken broth
1 lg Onion, diced
1 c Grated sharp
1/4 c Celery, diced
Chedder cheese
1/4 c Carrots, diced
1/2 c Breakfast cream
1 c Water
Salt and Tabasco to taste
2 tb Parsley, chopped


In a 1 1/2 qt. covered saucepan, simmer vegetables in water until tender, about 15 to 20 minutes. Add remaining ingredients except parsley. Heat, do not boil, and serve garnished with parsley.

Makes 4 to 6 servings.




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