Categories: Soup
Ingredients
- 1 Tbsp. butter
- 1/2 cup chopped carrot
- 1/2 cup sliced celery
- 1/2 cup chopped sweet red bell pepper
- 1/4 cup thinly sliced green onions
- 1 cup chicken broth
- 1/3 cup all-purpose flour
- 3 cups whole milk, divided use
- 1/2tsp. instant chicken bouillon or chicken
- base (paste)
- 1/4 tsp. ground black pepper
- 1 1/2 cups shredded sharp cheddar cheese
- 1 1/2 cups shredded American cheese
Directions
- In a saucepan, melt butter over medium heat. Add carrot , celery, red bell pepper, green onions and cook, stirring, until vegetables are beginning to soften. Stir in chicken broth; bring to a boil and cook 5 minutes or until tender. Puree until smooth and return to pot.
- Place flour in a small bowl, and gradually stir in about 1 cup of the milk; mix until smooth. Add flour-milk mixture to pureed vegetables in saucepan along with remaining milk, the bouillon granules and pepper. Cook, stirring, until mixture thickens. Cook, stirring until cheese melts. Serve immediately.
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makes about 5 1/2 cups