This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
1 lg Potato, finely chopped
1 lg Onion, finely chopped
1/4 c Carrots, thinly sliced
1/4 c Finely chopped celery
1 c Water
2 c Chicken consomme or
2 c Chicken broth
1 c Grated sharp Cheddar cheese
1/2 c Half and half
2 tb Chopped parsley
1. 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.
2. Add remaining ingredients, except parsley, and heat, covered, 5 minutes or until soup bubbles and cheese has melted. Stir occasionally.
3. Serve garnished with chopped parsley.