Country Cheddar Soup
-2 Tbsp. butter
-1/2 c. chopped onion
-1/2 c. chopped celery
-1/2 c. chopped carrot
-1/2 c. chopped green bell pepper
-5 Tbsp. all-purpose flour
-4 c. chicken broth
-3 c. shredded sharp cheddar (12 oz)
-1-12oz. can evaporated milk
In a large saucepan, melt butter. Add the vegetables. Cook and stir over medium-low heat until vegetables are tender.
Sprinkle vegetables with flour, adding 1tablespoon at a time, stirring until flour is blended in. Add broth the pan. Cook & stir over medium heat until mixture comes to a boil.
Reduce heat, add cheese and stir with a large whisk until well blended. Slowly add condensed milk, stirring until well blended and heated through. Season to taste.
*Notes on this recipe: This is from my recipe box, I’ve had it for a few years and still love it. It would go really well with a loaf of crusty garlic bread. If you love cheese (as my friend Mashley really really really does), this one’s awesome. I like cheese.