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Ingredients: 1 Bunch(s) parsley 1/4 Cup(s) cheese, cheddar 326/625 Pound(s) evaporated milk 87/2000 Ounce(s) onion powder 18/259 Ounce(s) pepper, black 18/259 Ounce(s) chervil 74/6789 Pound(s) salt 1 onion, white 2 carrot 2 potato 48 Ounce(s) chicken broth Directions: Combine potatoes, carrots, and onion with chicken stock in large pot. Cover and cook over medium heat for 30 minutes, or until vegetables are tender. Add more water if soup becomes too thick. Blend in small batches in a blender. Add salt, chervil, pepper and onion salt. Taste and add more seasonings if desired. Add milk and cheese. Add more milk if needed to get desired consistency. Heat, but do not boil. Garnish each serving with a parsley sprig.
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