Cheddar Cheese Soup
A hearty cheddar cheese soup with bits of shredded carrots, thinly sliced celery and minced onion.
2 1/2 cups water
1 cup shredded carrots
1 cup thinly sliced celery
1 small onion, chopped fine
2 1/2 tablespoons chicken base
1/3 cup all-purpose flour
3 cups whole milk
4 cups shredded sharp cheddar cheese
Salt and freshly ground black pepper to taste
- Place water, carrots, celery, onion and chicken base in Dutch oven or large cooking pot. Bring to a boil over medium-high heat; cover, reduce heat and simmer for 10 to 12 minutes or until vegetables are tender.
- Place the flour in a 2-cup glass measure and slowly whisk half of the milk into flour. Stir flour/milk mixture into vegetable mixture, mixing well. Add remaining milk and cook until thickened, about 15 minutes.
- Add cheese and stir until well blended. Season to taste with salt and pepper.
Makes 4 servings.