Taste of Home
Cheese Soup with a Twist
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (2 quarts).
One of my favorite childhood memories is of my Aunt Claire serving up hearty bowlfuls of her famous cheesy soup. She would pair this cheese soup with a slice of warm buttered bread for a downhome lunch. —Rob Feezor, Alexandria, Virginia
Ingredients
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5 bacon strips, diced
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1/2 cup chopped celery
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1/2 cup chopped onion
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1/2 cup chopped green pepper
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1/4 cup all-purpose flour
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1/4 teaspoon coarsely ground pepper
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4 cups reduced-sodium chicken broth
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2 cups whole milk
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3 cups cubed Velveeta
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1/2 cup sliced pimiento-stuffed olives
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1/2 cup grated carrots
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2 tablespoons sherry, optional
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Minced fresh parsley
Directions
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1.
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.
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2.
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.
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3.
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.
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