It’s cold outside! So my menu-planning mind marches determinedly toward hearty and warming comfort foods. This soup fits the bill, and it’s one we’ve come to enjoy over the last 25 years as a “meatless Monday” meal. You may want to add cooked ham bits or crumbled bacon to it, but really we haven’t found that the addition of meat enhances it in any significant way. Served with some hearty garlic toast, it’s a pretty wonderful winter meal, as is.
- 4 Tbsp. butter
- 1/4 c. finely chopped onion
- 1 cup chopped green pepper (optional; I have always omitted it, as we’re not fond of them)
- 1 cup sliced carrots
- 1 cup peeled and diced potatoes
- 1 (16 oz.) bag frozen peas
- 5 Tbsp. flour
- 2 (14.5 oz) cans chicken broth
- 3 cups (about 3/4 lb.) cheddar cheese, grated
- 2 cups milk
- salt and pepper, to taste >
- chopped parsley (optional)
- Melt butter in soup-pot over medium heat; cook vegetables, covered, and stirring occasionally for 20 minutes or until crisp-tender.
- Remove from heat and stir in flour.
- Return to medium heat and cook 1 minute, stirring a few times.
- Add chicken broth; bring to boiling, stirring constantly.
- Gradually stir in cheese (a handful at a time).
- Cook over medium heat until cheese has melted; then gradually add milk.
- Stir well, and season to taste with salt and pepper.
- Bring just to boiling, but do not boil.
- Sprinkle with parsley, if desired.
Makes 6-8 servings.
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