CHEESE SOUP

By gaster16

Ingredients

• 3 medium carrots
• 3 medium celery stalks
• Butter or margarine
• 1 large onion
• 1 medium green pepper
• 3-13 oz. cans chicken broth
• 1 8-ounce package shredded sharp cheddar cheese
• 2 cups milk

Preparation

Step 1

Prepare garnish, with sharp knife cut 1 carrot and 1 celery stalk crosswise into thirds. Cut each third lengthwise into thin strips.

In 2 quart saucepan over medium heat, melt 1 tablespoon butter or margarine. Add carrot and celery and cook until vegetables are tender but not brown, stirring constantly. Remove saucepan from heat.

Dice remaining carrots and celery stalks. Dice onion and green pepper. In a 5 quart dutch oven over medium heat, melt 4 tablespoons butter or margarine (1/2 stick). Add diced vegetables and cook until vegetables are tender, stirring occasionally. Stir in 1 can chicken broth and shredded cheese. Over medium low heat, beat until cheese is melted, stirring frequently.

Spoon 1/4 of the cheese mixture into blender, cover removed, and blend at low speed until smooth. Pour mixture into large bowl. Repeat with remaining cheese mixture. return all blended mixture to dutch oven. Stir in milk and remaining broth. Over medium low heat, heat soup until hot, stirring occasionally.

To serve, pour soup into large tureen, sprinkle with carrot and celery garnish.