Cheese Soup with a Twist

Name: Cheese Soup with a Twist
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings (2 quarts).
Ingredients: 5 bacon strips, diced; 1/2 cup chopped celery; 1/2 cup chopped onion; 1/2 cup chopped green pepper; 1/4 cup all-purpose flour; 1/4 teaspoon coarsely ground pepper; 4 cups reduced-sodium chicken broth; 2 cups milk; 3 cups cubed process cheese (Velveeta); 1/2 cup sliced pimiento-stuffed olives; 1/2 cup grated carrots; 2 tablespoons sherry, optional; Minced fresh parsley

One of my favorite childhood memories is of my Aunt Claire serving up hearty bowlfuls of her famous cheesy soup. She would pair it with a slice of warm buttered bread for a downhome lunch. —Rob Feezor, Alexandria, Virginia

Ingredients

5 bacon strips, diced
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup all-purpose flour
1/4 teaspoon coarsely ground pepper
4 cups reduced-sodium chicken broth
2 cups milk
3 cups cubed process cheese (Velveeta)
1/2 cup sliced pimiento-stuffed olives
1/2 cup grated carrots
2 tablespoons sherry, optional
Minced fresh parsley

Directions

In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute the celery, onion and green pepper until tender.
Stir in flour and pepper until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add the cheese, olives, carrots and, if desired, sherry; cook and stir until cheese is melted. Sprinkle servings with parsley and bacon.

Nutrition Facts

1 cup: 292 calories, 21g fat (10g saturated fat), 50mg cholesterol, 1155mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 14g protein.

Originally published as Aunt Claire's Country Cheese Soup in Taste of Home Christmas Annual 2013

Reviews

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Average Rating:

randcbruns

Apr 8, 2018

This needs some tweaking but it is a great soup. I like using heavy cream instead of milk. I leave out the olives and I add in some pimento cheese.
regulus

Mar 31, 2015

Substitute the pimento-stuffed olives with black olives and use heavy whipping cream instead of milk and you'll have one butt-kicker of a recipe!
tcarver

Mar 21, 2014

Velveta was way to over powering. Olives didn't taste good with the cheese.