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Home -> Soups & Stuff -> Soups
Ingredients (view qty in metric system instead) 4 tbsp. butter 3 medium carrots, peeled and diced 3 medium stalks celery, diced 1 large onion, peeled and diced 1 medium green bell pepper, stemmed, seeded and diced 3 tbsp. all purpose flour three 14.5 ounce cans chicken broth, divided 8 ounces shredded Cheddar cheese 2 cups milk 1/4 tsp. pepper Directions Melt butter in a large pot over medium heat. Add diced carrots, celery, onion and bell pepper. Cook about 10 minutes, stirring frequently, until vegetables are tender. Add flour and cook, stirring, 2 minutes. Reduce heat to medium low and stir in 1 can of broth and Cheddar cheese. Cook, stirring frequently, until cheese is melted. Transfer 1/2 of the soup to a blender and puree until almost smooth. Return the puree to the pot. Stir in milk and remaining 2 cans broth. Simmer soup 5 minutes, stirring occasionally. Serve hot. Serves 6 to 8. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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