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Canadian Cheese Soup

1 large potato -- finely chopped
1 large onion -- finely chopped
1/4 cup carrots -- thinly sliced
1/4 cup finely chopped celery
1 cup water
2 cups chicken consommé or
2 cups chicken broth
1 cup grated sharp cheddar cheese
1/2 cup half and half
2 tablespoons chopped parsley


In a deep, 3-quart, heat-resistant, non-metallic casserole place 1 cup water, potatoes, onion, carrots and celery. Heat, covered, in Microwave Oven 8 minutes or until vegetables are tender.

Add remaining ingredients, except parsley, and heat, covered, 5 minutes or until soup bubbles and cheese has melted. Stir occasionally.

Serve garnished with chopped parsley.




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