1 c. water
1 large potato, grated
1 medium onion, finely chopped
1 medium carrot, grated
1 stalk celery, finely chopped
1 c. chicken broth
1/2 c. half-and-half
1-1/2 c. shredded cheddar cheese

1 c. water 1 large potato, grated 1 medium onion, finely chopped 1 medium carrot, grated 1 stalk celery, finely chopped 1 c. chicken broth 1/2 c. half-and-half 1 -1/2 c. shredded cheddar cheese

Combine water, potato, onion, carrot and celery in 2-quart casserole; cover. Microwave on HIGH until potatoes are tender (12-17 minutes), stirring halfway.

Stir in broth and half-and-half, cover. Microwave at MEDIUM-HIGH until heated through, 6-8 minutes. Mix in cheese, stirring until melted.

Variation: decrease the celery and onion and increase the potato and carrot.

Note: if doubling or tripling recipe, cook on the stove, using the water and broth to cook the vegetables.