Categories: Soup

Ingredients

• 1 Tbsp. butter
• 1/2 cup chopped carrot
• 1/2 cup sliced celery
• 1/2 cup chopped sweet red bell pepper
• 1/4 cup thinly sliced green onions
• 1 cup chicken broth
• 1/3 cup all-purpose flour
• 3 cups whole milk, divided use
• 1/2tsp. instant chicken bouillon or chicken
• base (paste)
• 1/4 tsp. ground black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1 1/2 cups shredded American cheese

Directions

1. In a saucepan, melt butter over medium heat. Add carrot , celery, red bell pepper, green onions and cook, stirring, until vegetables are beginning to soften. Stir in chicken broth; bring to a boil and cook 5 minutes or until tender. Puree until smooth and return to pot.
2. Place flour in a small bowl, and gradually stir in about 1 cup of the milk; mix until smooth. Add flour-milk mixture to pureed vegetables in saucepan along with remaining milk, the bouillon granules and pepper. Cook, stirring, until mixture thickens. Cook, stirring until cheese melts. Serve immediately.

3. makes about 5 1/2 cups

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