Well, I guess I better contribute to this blog, instead of just TAKING all of these wonderful recipes! I made this the other night, and I make it quite often. It's one of our families favorites. Even the kids gobble it up! I've actually not yet met a person that doesn't absolutely LOVE this soup! I got the recipe off of Good Things Utah 3 years ago, and have been hooked ever since. Some of you may already have it, since I've probably made it for recipe swap, and I made it for our freezer meal exchange way back when. Anywhoo, here ya go.....
4 C. peeled and cubed potatoes (although I never peel them)
1/2 C. chopped onion
1 C. chopped celery
1 C. chopped carrots
4 chicken bouillon cubes
1 Tbsp. parsley flakes
1/4 C. butter or margarine
2 tsp. all-purpose seasoning (I use Lawry's Seasoned Salt)
1 tsp. salt
2 C. uncooked small shell pasta
3 C. shredded cheddar cheese (but I only use 2 cups, it's plenty!)
1 C. whipping cream
Heat 8 cups of water to boiling. Add everything except the pasta, cheese and cream. Cook for 2 minutes, then add the pasta. Turn heat down to medium and cook until tender (about 8-10 minutes). Stir often. When the pasta is done, turn off heat. Stir in the cheese. When cheese is melted, stir in cream. Salt and Pepper to taste.