Cheddar cheese soup is a fantastic soup, don’t miss this soup, it is easy, and will warm the heart.

2 C. Water
1/3 C. Each: finely chopped, carrots and celery
1 C. Finely chopped green onions
1/2 C. Butter
1/4 C. Flour
1 Medium-size white onion, chopped
4 C. Each: milk and chicken broth
1 jar Pasteurized process cheese spread (such as Cheez Whiz) (15-ounce)
Salt and Ground Black Pepper to taste
1/4 tsp Cayenne pepper
1 Tbsp. Prepared mustard

Place water in soup pot over high heat. Add carrots, celery and green onions; bring to boil and boil 5 minutes; set aside, but do not drain. Melt butter in a large stockpot over medium heat and add onion; saute 1 minute, then add flour, blending well. In a large saucepan, bring milk and broth to boil. Whisk broth mixture into flour mixture with a wire whisk. Stir in cheese, salt, pepper and cayenne. Stir in mustard and the cooked vegetables, including the water in which they were cooked. Bring to a boil and serve immediately. Makes 8 servings.

TAGS | cheese

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