Cheddar cheese soup

Dinner tonight, November 25, 2015
Delicious soup, really really easy to make, and great for serving for kids as we


8 cups
  • ¼ cup butter
  • ½ cup finely chopped carrots
  • ½ cup finely chopped celery
  • 1 small onion, finely chopped
  • ½ small green bell pepper, finely chopped
  • 2 garlic cloves, minced
  • cup all-purpose flour
  • 1 extra-large chicken bouillon cube
  • 2 cups milk
  • 1 (8-oz.) block sharp Cheddar cheese, shredded
  • ¼ teaspoon ground red pepper
1) Melt butter in a 3-qt. saucepan over medium-high heat; add carrots and next 4 ingredients, and sauté 5 to 7 minutes or until tender. Sprinkle flour over vegetable mixture, and stir until coated. Stir in bouillon cube, milk, and 3 cups water; cook, stirring occasionally, 10 to 11 minutes or until mixture is slightly thickened and bubbly.
Add shredded cheese and red pepper, stirring until well blended. Serve immediately.

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