Potato Cheese Soup

Ingredients 

500 gms potatoes  - peeled and cubed
1 carrot, chopped
water to cover
3 stalks dil leaves (fresh), chopped
1 onion, chopped
1/2 cup margarine
250 gm cream
 salt and pepper to taste
 2 cups chicken soup (yakhni)
 250 gm chadder cheese , cubed
 1 tablespoon cornstarch
 1/2 cup milk

Directions

In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.

In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.

 about 2 cups of the chicken soup or yakhni add in  the potatoes and carrot. Reduce heat to low and season with salt and pepper to taste.

Transfer the onion and celery mixture to the pot . Heat slowly, then add the cheese. Allow the cheese to melt,at last add 250 gm of cream stirring all together well.

In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.