TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 1/3 cup each chopped carrots, celery and green onions
  • 1/2 cup water
  • 1 cup chopped onion
  • 1/2 cup butter, cubed
  • 3/4 cup all-purpose flour
  • 4 cups milk
  • 3 cups chicken broth
  • 1 jar (16 ounces) process cheese sauce
  • 1/8 teaspoon cayenne pepper


  1. In a saucepan, bring the carrots, celery, green onions and water to a boil; reduce heat. Simmer until crisp-tender; drain. Cool slightly. Place in a blender; cover and process until smooth.
  2. In a large saucepan, saute onion in butter. Add flour; stir until blended. Gradually add milk and broth; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly; reduce heat. Add cheese sauce, cayenne and pureed vegetables. Stir until cheese is melted. Yield: 8-10 servings (2-1/2 quarts).
Originally published as Creamy Cheese Soup in Country Woman Christmas 1996, p25

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