Cheesy Vegetable Soup
3 ½ cups
chicken broth
8 celery ribs,
sliced
4 carrots, sliced
2 medium
potatoes, peeled and cubed
1 large onion,
chopped
½
teaspoon pepper
2 cups frozen
whole corn, thawed
¼ cup
butter or margarine
¼ cup
flour
2 cups milk
2 cups shredded
sharp cheddar cheese
Garnish: chopped
fresh parsley
Bring
first 6 ingredients to a boil in a dutch oven. Cover,
reduce heat, and simmer 15-20 minutes
or until vegetables are tender. Remove
from heat and stir in corn.
Melt butter in a
heavy saucepan over low heat; add flower,
whisking until smooth, cook one minute
whisking constantly. Gradually whisk in
milk; cook over medium heat, whisking
constantly, until mixture is thickened and bubbly.
Add cheese stirring until blended.
STIR cheese
mixture gradually into vegetable mixture. Cook over
medium heat, stirring constantly, until
thoroughly heated. Serve Immediately. Garnish
if desired.
Yield: 10 Cups
Prep: 15 min
Cook: 30 min
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