Extra smooth and creamy cheese soup with American processed cheese and bits of carrot, celery and onion.

Cheese Soup

1/4 cup butter
1 cup carrots, cut in 1/4 inch slices
1/2 cup celery, cut in 1/4 inch dice
1/3 cup onions, chopped
1/3 cup all-purpose flour
1 1/2 cups whole milk
1 1/2 cups water
2 teaspoons chicken base
1/4 teaspoon paprika
Dash white pepper
Dash nutmeg
1 1/4 cups (5 ounces) Wisconsin American cheese, shredded
1 tablespoon parsley, chopped

1. Melt butter; sauté carrots, celery and onions until tender.
2. Gradually add flour; stir with heavy whip until smooth, but not browned, approximately 10 minutes.
3. Gradually add milk and water to vegetable mixture, stirring constantly until smooth and thickened.
4. Add chicken base and spices; stir to combine.
5. Remove from heat; stir in cheese and parsley.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.