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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I found this recipe from Idaho Sampler Cookbook, and I like it because it's not just cheese and milk. I left the skin on my potatoes (personal preference). I think I would like this with added broccoli and cauliflower. I'd throw in some jalapeno jack cheese or red pepper for more heat. The recipe is great as it is and very easy, but feel free to substitute with ingredients you have on hand or simply prefer. If you are concerned about cleaning the cheese off the pot, leave it separate and add it to individual bowls. Thank you Cleo Simon from Camas County (Fairfield) for your delightful and simple Cheese Soup! Serving size is estimated because it wasn't listed. Ingredients:
10 3/4 ounces chicken broth |
2 potatoes (medium, pared and diced) |
1 cup carrot, diced |
1 cup celery, diced |
1/2 cup onion, diced |
1/4 cup butter |
1/4 cup all-purpose flour |
4 cups milk |
salt |
pepper |
garlic powder |
2 cups cheddar cheese, shredded |
Directions:
1. Cook vegetables in chicken broth until tender.
2. Prepare thin white sauce using butter, flour, and milk. (I melted the butter and added the flour. Then I added the milk to the mixture and stirred just until everything was combined, but I didn't worry about thickening the roux.).
3. Add white sauce to cooked vegetables. (I stirred occasionally and the white sauce thickened nicely on it's own.).
4. Season with salt, pepper, and garlic powder to taste.
5. Add cheese just before serving.
6. Serve in bread bowls.
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