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Cheddar Cheese Soup

Ingredients

  • 1 large onion, sliced
  • 1 cup chopped celery
  • 1/4 cup (1/2 stick) butter or margarine
  • 1/4 cup flour
  • 3/4 tsp dry mustard
  • 2 tsp Worcestershire sauce
  • 2 cups chicken broth
  • 2 medium-size carrots, chopped (1 cup)
  • 2 large potatoes, peeled and cubed (about 3 cups)
  • 3 cups milk
  • 3 cups shredded sharp
  • Cheddar cheese (12-oz)
  • 1/4 tsp pepper
  • Salt (optional)
  • Meat (Optional): 1/4 lb Kielbasa sausage, cut into 1/2-inch slices
  1. Sauté onion and celery in butter in kettle 3 minutes or until soft. Stir in flour, mustard, and Worcestershire sauce. Cook, stirring, 2 minutes or until vegetables are evenly coated and mixture is bubbly.
  2. Stir in broth, carrots, and potatoes. Bring to boiling. Lower heat, cover, simmer, stirring occasionally, 25 minutes or until potatoes are tender.
  3. Add milk. Cook over medium heat until  almost boiling, but do not boil. Reduce heat to low. Stir in cheese until melted.
  4. Add pepper and salt, if you wish. Garnish with extra cheese if you want.

Optional Meat: If adding Kielbasa, stir in along with the potatoes.

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