Cheese Pepper Soup
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 12 servings.
Every time we have a church fellowship supper, people ask me to bring this soup. —Gay Nell Nicholas, Henderson, Texas
Ingredients
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1/3 cup finely chopped carrots
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1/3 cup finely chopped celery
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1 cup thinly sliced green onions
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2 cups water
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1 medium onion, chopped
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3/4 cup butter, cubed
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1 cup plus 2 tablespoons all-purpose flour
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4 cups whole milk
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4 cups chicken broth
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1 jar (15 ounces) cheese dip
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1/8 teaspoon cayenne pepper
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Salt and pepper to taste
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1 tablespoon prepared mustard
Directions
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1.
Combine carrots, celery and green onions in water; cook until tender. Set aside. Saute onion in butter until limp; stir in the flour and blend well. Do not brown. Combine milk and broth; bring to a boil. Whisk in onion mixture. Add cheese dip, cayenne, salt and pepper, and mustard. Slowly stir in vegetables and water they were cooked in. Bring just to a boil; serve immediately.
Nutrition Facts
1 cup: 306 calories, 22g fat (13g saturated fat), 67mg cholesterol, 1054mg sodium, 18g carbohydrate (7g sugars, 1g fiber), 9g protein.
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