6 c. fresh chicken stock or 1 1/4 lb. chicken stock in 6 c. water
2 med. potatoes, peeled & cut in lg. chunks
2 med. carrots, peeled & cut in lg. chunks
1 sm. onion, cut in lg. chunks
1 tsp. salt
3/8 tsp. chervil
3/8 tsp. pepper
1/4 tsp. onion salt
1 c. Carnation evaporated milk
1/4 c. cheddar cheese spread
Fresh parsley sprigs

Combine potatoes, carrots and onions 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. Add salt, chervil, pepper and onion salt. Taste and add more seasoning if desired. Add milk and cheese spread to desired consistency. Heat, but do not boil. Garnish each serving with a sprig of parsley. Makes 8 servings.