Friday, October 21, 2011

Cheese and Vegetable Soup

I got this recipe from a friend. I'd had it at her house and really loved the flavor. I think it would be good with broccoli and cauliflower, too.

CHEESE AND VEGETABLE SOUP

3-4 medium potatoes, peeled and diced
4 carrots, peeled and chopped
4 celery ribs, chopped
1 onion, chopped
4 cups (32 oz) chicken broth
1 1/2 cups water
3 tsp. chicken bouillon granules, cubes, or base
1/2 tsp. pepper
2 cups frozen corn
1/4 cup (half a stick) butter
1/4 cup flour
2 cups milk
2 cups shredded sharp cheddar cheese

In a large pot, bring the potatoes, carrots, celery, onion, chicken broth, water, bouillon, and pepper to a boil. Reduce heat and simmer, covered, until vegetables are tender, about 20-30 minutes. Remove from heat and add frozen corn.

In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for two minutes. Slowly whisk in milk and, stirring constantly, bring to a slight boil (mixture will thicken). Remove from heat and stir in shredded cheese until completely melted. Add cheese mixture to vegetable pot and stir to combine.

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