Chedder Cheese Soup

1. 1

   3 cups shredded extra sharp Cheddar cheese

2. 2

   2 cups half-and-half

3. 3

   Melt 2 tablespoons butter in 9-quart pan over low heat; add vegetables. Simmer covered 10 minute.

4. 4

   Mix 2 tablespoons butter with flour; stir into vegetables. Stir in broth gradually; cook, stirring constantly, until smooth, 6 to 8 minutes. Add cheese; stir until melted. Add half-and-half gradually; heat but do not boil, stirring constantly, about 3 minutes.

* Per serving · 4 servings · Values may vary.

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