Wednesday, May 9, 2012
Vegetable Cheese Soup
2 (10 3/4 oz) can of chicken broth
2 tsp or 2 cubes chicken bouillon
1 onion, diced
1 cup diced carrots
1 cup diced celery
2 cups diced potatoes
1/4 cup butter
2 cups milk (I used skim)
1/2 cup flour
dash of cayenne pepper
3 cups shredded cheddar cheese
1. In a large pot, combine the chicken broth, bouillon, and onion. Bring to a boil and simmer for 5 minutes.
2. Add the celery, carrots, and butter. Simmer for another 5 minutes.
3.Add the potatoes and simmer until tender – about 20 minutes.
In a medium bowl, whisk the milk and flour together until smooth.
Gradually add the milk mixture to the vegetable mixture stirring constantly.
Add shredded cheese and cayenne. Blend until cheese in melted. Serves 6. Gluten free: skip the bouillon, or if you can find a GF one then that's great! maybe just add some garlic salt to give it some extra salt flavor instead. Also use GF all purpose flour blend.
Recipe and photo from realmomkitchen.com
Posted by Tasty Tidbits at 2:31 PM