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Cheese Pepper Soup

Every time we have a church fellowship supper, people ask me to bring this soup. —Gay Nell Nicholas, Henderson, Texas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    12 servings

Ingredients

  • 1/3 cup finely chopped carrots
  • 1/3 cup finely chopped celery
  • 1 cup thinly sliced green onions
  • 2 cups water
  • 1 medium onion, chopped
  • 3/4 cup butter, cubed
  • 1 cup plus 2 tablespoons all-purpose flour
  • 4 cups whole milk
  • 4 cups chicken broth
  • 1 jar (15 ounces) cheese dip
  • 1/8 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 tablespoon prepared mustard

Directions

  • 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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