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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings (3 quarts)

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 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 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.
Editor's Note
This recipe was tested with Land O'Lakes light stick butter.
Nutrition Facts
1 cup: 349 calories, 21g fat (14g saturated fat), 68mg cholesterol, 783mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 16g protein.

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