East Coast Cheese Soup

• Produce

  • 4 Carrots, medium
  • 2 Celery, ribs
  • 1 Green pepper, medium
  • 1 Onion, large

• Canned Goods

  • 1 1/3 cups Chicken broth, reduced sodium

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 tsp Salt

• Dairy

  • 3 qt 2% milk
  • 1/2 cup Butter
  • 1 1/2 cups Cheddar cheese
  • 1 package Process cheese

Found on tasteofhome.com

Description

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 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

• Directions 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). Originally published as East Coast Cheese Soup in Country Woman Christmas Annual 2010, p23 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition