Cheddar Cheese Soup

1. 1

   In a 3-quart saucepan, heat butter.

2. 2

   Add onion, carrot, green pepper and celery.

3. 3

   Saute 6 to 8 minutes or until soft, but not browned.

4. 4

   Turn vegetables in a blender or food processor fitted with a steel blade.

5. 5

   While processing, add flour and broth. Return to saucepan and bring to a boil, whisking constantly until soup thickens.

6. 6

   Reduce heat and simmer, partially covered, for about 10 minutes.

7. 7

   Whisk in cheese a handful at a time.

8. 8

   Cook until cheese dissolves, then pour in 1 cup of milk, adding 1/2 cup more if soup is too thick.

9. 9

   Taste for seasoning and add salt and white or red pepper.

10. 10

    Heat to serving temperature.

11. 11

    Soup is good either hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.