Preparation / Directions:
Boil the broth, and cook the potato slices in it for 20-22 minutes.
Heat butter in a frying pan and then add the celery and fry it for a
minute. Add the onion and cook until they are soft, 5--10 minutes.
When the potatoes are done (the pieces will break easily with a spoon), add
the celery and onion from the frying pan to the pot. Stir in tarragon.
Ladle about half of the mixture into a blender and puree. Be sure to get
lots of liquid in the first half. Pour the pureed mixture into a measuring
cup and then puree the remainder. Pour the lot back into the saucepan.
Add milk, cheddar cheese, basil, .garlic powder, black pepper.
Heat on medium heat for 5 to 10 minutes, stirring frequently to prevent the
cheese from burning to the bottom. The mixture probably will not boil.
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