Cheddar Cheese Soup

By kathleentirpak

Ingredients

• 2 Tablespoons butter
• 1 small finely chopped onion
• 1 shredded carrot
• 1/4 cup chopped green pepper
• 1/4 cup chopped celery
• 3 Tablespoons flour
• 5 cups chicken broth
• 2 cups shredded Cheddar cheese
• 1 cup milk
• salt and pepper to taste

Preparation

Step 1

Saute the onion, carrot, green pepper, and celery in the butter. Place vegetables in a blender, and while processing, add the flour and as much of the chicken broth as possible. Place the mixture in the saucepan over medium heat, and bring to a boil, whisking constantly. Cook until the mixture begins to thicken. Reduce heat to low, simmer, partly covered, about 10 minutes. Whisk in the cheese, and stir until it dissolves. Pour in the milk, adding 1/2 cup more if the soup seems too thick. Season to taste with salt and pepper.

Milwaukee Style :
instead of milk, substitute a 12 ounce can of beer from a dark bottle, and add 1 cup heavy cream at the end