Cheddar Cheese Soup

1. 1

   Dissolve bouillon cubes in boiling water.

2. 2

   Simmer carrots and celery in bouillon water 10 minutes; set aside.

3. 3

   Saute onion in butter until tender.

4. 4

   Stir in flour and pepper.

5. 5

   Add milk and cook until thick.

6. 6

   Shred cheese; add to milk mixture, stirring with wooden spoon.

7. 7

   Add vegetables and bouillon mixture.

8. 8

   Keep heating, but do not boil.

9. 9

   Serve topped with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.