East Coast Cheese Soup

Name: East Coast Cheese Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 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

This creative twist on a cheesy soup incorporates fresh vegetables for a unique combination of flavors. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin

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.