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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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My children absolutely love this rich, zippy soup. They have just one complaint - it seems I never make a big enough batch to suit them! Ingredients:
1 medium onion, chopped |
1 cup diced sweet red pepper |
2 tablespoons butter |
1/4 cup king arthur unbleached all-purpose flour |
2 cups chicken or vegetable broth |
2 large potatoes, diced |
1 can (11 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn |
1/2 teaspoon ground mustard |
1/2 teaspoon paprika |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
1/8 teaspoon pepper |
2 cups milk |
1-1/2 cups (6 ounces) shredded cheddar cheese |
4 green onions, thinly sliced |
Directions:
1. In a large saucepan, saute onion and red pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 1 minute or until thickened.
2. Add the potatoes, corn, mustard, paprika, salt, pepper flakes and pepper; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
3. Add milk; cook and stir until soup comes to a boil. Remove from the heat; stir in cheese until melted. Sprinkle with green onions. Yield: 8 servings (2 quarts).
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