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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This creative twist on a cheesy soup incorporates fresh vegetables for a unique combination of flavors.—Sharon Delaney-Chronis, South Milwaukee, Wisconsin Ingredients:
4 medium carrots, chopped |
2 celery ribs, chopped |
1 large onion, chopped |
1 medium green pepper, chopped |
1/2 cup butter |
3/4 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
3 quarts 2% milk |
1-1/3 cups reduced-sodium chicken broth |
1 package (8 ounces) process cheese (velveeta), cubed |
1-1/2 cups (6 ounces) shredded cheddar cheese |
Directions:
1. In a Dutch oven, saute the carrots, celery, onion and green pepper in butter until tender. Stir in flour and salt until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheeses until melted. Yield: 12 servings (3 quarts).
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