Print Options

Back to East Coast Cheese Soup >

Include these items:

Taste of Home Logo

East Coast Cheese Soup

 East Coast Cheese Soup
This creative twist on a cheesy soup incorporates fresh vegetables for a unique combination of flavors.—Sharon Delaney-Chronis, South Milwaukee, Wisconsin
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 4 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1/2 cup butter
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 3 quarts 2% milk
  • 1-1/3 cups reduced-sodium chicken broth
  • 1 package (8 ounces) process cheese (Velveeta), cubed
  • 1-1/2 cups (6 ounces) shredded cheddar cheese

Directions

  • In a Dutch oven, saute the carrots, celery, onion and green pepper in
  • butter until tender. Stir in flour and salt until blended; gradually
  • add milk and broth. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Reduce heat to low; stir in cheeses until melted.
  • Yield: 12 servings (3 quarts).
Nutritional Facts: 1 cup equals 349 calories, 21 g fat (14 g saturated fat), 68 mg cholesterol, 783 mg sodium, 24 g carbohydrate, 1 g fiber, 16 g protein.