Chedder cold pack processed cheese gives this cream of vegetable soup an extra silky texture.

Cream of Vegetable Soup with Cheddar Cold Pack

2 cups water
2 chicken bouillon cubes*
1/4 cup chopped yellow onion
1/2 cup sliced celery (1 large stalk)
2 medium shredded carrots
2 cups broccoli flowerets
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 (8-ounce) container of Wisconsin Bacon or Cheddar cold-pack cheese
Dash of pepper

1. In a deep saucepan, combine the water, bouillon cubes, onion, celery, carrot and broccoli. Bring to a boil; reduce heat and simmer, covered, 10 minutes.
2. Meanwhile, melt butter in 1 to 2-quart saucepan. Mix in flour; cook over low and heat 2 minutes.
3. Gradually stir in milk. Cook and stir until mixture begins to thicken.
4. Remove from heat and add the cold-pack cheese. Stir this mixture into the simmering vegetable mixture. Season with pepper. Heat to serving temperature—do not boil.

Makes 6 servings.

*You may substitute 2 cups homemade or canned chicken broth for the water and boullion.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.