 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | large (3" to 4-1/4" dia.) | potatoes - red | 1/2 | cup (8 fl oz) | water | 1/3 | stalk, small (5" long) | celery | 1/4 | medium | Carrots, raw | 1 1/3 | tablespoons | butter | 1/2 | large | Green onion, sliced | 1 1/3 | tablespoons | all-purpose flour | 1/3 | teaspoon | salt | 1/3 | quart | milk | 1/3 | package (8 oz) | american cheese, shredded | 1/8 | teaspoon | caraway seeds | 1/4 | cup, diced | cheese, swiss |
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Steps
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Sequence
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Step
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| | 1 | Peel and cube potatoes. Combine water, potatoes, celery and carrot in medium saucepan. Bring to a boil over high heat. Reduce the heat to medium; simmer until vegetables are tender, about 10 minutes. | | 2 | Meanwhile, melt butter in a large saucepan over medium heat. Add green onions; cook and stir onions in butter until tender but not browned, about 2 minutes. Stir in flour and salt. Cook and stir for 1 minute. | | 3 | Stir milk and potato mixture into flour mixture; cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Stir in American cheese, Swiss and caraway seeds. Reduce heat to low; simmer unitl cheeses are melted and the mixture is hot, stirring constantly. |
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