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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This recipe is from a small restaurant in my hometown of Orange Park, Florida. You can't go to The Sisters without ordering the cheese soup - it's that good! :) Ingredients:
1/4 cup margarine or 1/4 cup butter |
1 cup diced potato |
1/2 cup diced carrot |
1/2 cup diced celery |
1/2 cup diced green bell pepper |
0.5 (10 ounce) package frozen green peas |
1 1/2 quarts chicken broth |
1 cup grated sharp cheddar cheese |
1 cup diced velveeta cheese |
1/4 cup chopped parsley |
1/4 cup cornstarch |
1 cup milk |
salt and pepper |
Directions:
1. Melt butter or margarine in a large soup pot. Saute vegetables until just tender.
2. Add broth. Simmer over low heat for 30 minutes.
3. Add cheeses and parsley. Continue to cook over low heat until cheese has melted.
4. Add cornstarch to milk. Stir until well blended.
5. Add milk to soup and stir until thickened.
6. Add salt and pepper.
7. Serve immediately.
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